Another rachael ray fav! I cant believe i didnt find this sooner. This is perfect because it isn't that much work at all and only requires one pot on the stove!! Always a goodie. To make it healthier for Dh and I, we used Ronzoni Smart taste Rotini noodles. Once again i forgot to take a pic but it was very easy and yummy. We have plenty of leftovers!
This serves 4-
4 garlic cloves crushed
2 TBSP EVOO
1lb pasta shells or whatever you would like
2 lbs diced tomatoes
Salt and pepper to taste
2 TBSP butter or margarine
2 tsp of lemon zest
1 c. fresh Basil sliced thinly
grated parmesean for serving
1. In a cup, combine the garlic and olive oil. In a large pot of boiling, salted water, cook the pasta until al dente, about 11 minutes. Drain, reserving 1/2 cup pasta cooking water.
2. Meanwhile, in a large bowl, crush the tomatoes with your hands; season with salt and pepper.
3. Remove the garlic from the olive oil and discard. Add the garlic oil, butter and lemon peel to the tomatoes. Add the pasta and toss, adding a splash of the reserved pasta cooking water to thin the sauce, if necessary. Add the basil and season with salt and pepper; toss. Serve with the parmesan.