Friday, February 17, 2012
3T olive oilapprox: 2 1/2 cups pasta for 4 people, gently boil 9-10 min. (penne or bow tie works best)
1lb Kielbasa sliced
6-10 Roma tomatoes, depending on how many your serving, CHOPPED
5-8 cloves garlic, depending on how much you like garlic, Pressed into pasta
1/4 t pepper
1/2 t salt
1/2 t parsley, oregano, italian seasoning, fennel
1 t basil dry or (1/4 c fresh basil)
* I also add in garlic powder ( we love garlic here)
Heat olive oil on med. Saute Kielbasa for 5-7 min, be careful not to burn keep flipping them over. Then put in spices and mis well for about 2 min. Add garlic and chopped tomatoes, cook for 10-15 min on med to low, or until cooked down. At this point its optional but I put in 1/4C feta cheese and let simmer one more min.
Remove from stove and pour of pasta, or turn off burner and put pasta in, being sure to not add in to much pasta. Top with parmesan cheese, extra feta if desired, and fresh chopped basil.
I love serving this meal with garlic toast and Bruchetta. Bruchetta recipe will be added soon so be sure to check it out! Even if you are not a tomato lover you will love this. The tomatoes really cook down into more of a sauce! Please give it a try.
This recipe is from my family to yours.
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