1.75 lb plum tomatoes, chopped
1 C basil, coarsely chopped
0.5 C pine nuts, toasted
0.5 C olive oil
6 garlic cloves, finely chopped (I use 3, and put them through the garlic press)
1 tsp salt
1 tsp ground black pepper
1 lb taglierini or linguini (I often use linguini fini)
0.5 C grated parmesan
Cook pasta. Drain, reserving some of the pasta cooking water. Return the pasta to the pot.
Add your tomato-basil sauce to the pasta in the pot.
Toss the sauce and pasta over medium-high heat until heated through, and the sauce coats the pasta thickly, adding enough reserved pasta cooking water (by half-cupfuls) to moisten, about four minutes.
Add 0.5 C parmesan cheese and toss to blend.
Season with salt and pepper.
Prep time: pretty quick. Serves: about six.
No pictures of the finished project--off to an annoying quarterly meeting right after dinner and budgeted my time poorly!