Salsa Fabrics Quilter's Quickest Recipes
Fresh Basil Pasta:
1/4 cup (or more if you like) FRESH basil leaves, cut up with scissors
1 onion, cut into slivers
1 Tbs. olive oil (or other oil, say, sunflower)
2 cups (roughly) small-sized pasta (say, macaroni or shells)
4 cups chicken bouillon, from a cube or a paste
Saute in a deepish frying pan, the onion and basil in the oil, only until
the onion slivers are transparent. Add the uncooked macaroni. Quickly swish
it around in the onions and basil and immediately pour in about half of the
chicken bouillon. Lower the heat and stir to avoid the sticking of the
pasta. When most of the liquid has been absorbed, add a little more
bouillon while continuing to stir. This process, the same procedure used in
all the Italian "risotto" dishes, continues until the pasta is "al
dente"
and ready to eat...usually about 10 minutes.
A complete meal could include adding small bits of ham to the cooked pasta.
A little stirring will heat them up to the same temperature as the pasta.
Naturally, a tossed salad goes perfectly with it, ham or no ham.