Warm Tomato Garlic Pasta
(updated on Feb 13, 2008)
Don't weigh down your pasta sauce! This light and delicious dish will satisfy anyone's appetite.
4 Ontario greenhouse tomatoes, cut into wedges4 Cups shredded Romaine lettuce
½ Tsp EACH salt, pepper, oregano
1/3 Cup olive oil, divided
3 Cloves garlic
1 Cup Italian or French bread cubes (no crusts)
2 Tbsp white vinegar
¾ Lb linguine or capellini
In a large bowl, toss together tomatoes, lettuce and seasonings. Set aside.
In a skillet, heat 2 tbsp oil over medium high heat. Flatten 1 clove of garlic and add to skillet. Add bread cubes and sauté until golden (approx. 2 minutes). Remove, drain on paper towels, and discard the garlic.
Mince remaining garlic and add to skillet along with vinegar and remaining oil. Heat over low temperature until warmed. Pour over tomato mixture and toss to coat.
In large pot of boiling, salted water cook pasta according to package directions. Drain well and toss with tomato mixture. Sprinkle with bread cubes (croutons) and serve immediately.
