The holidays are tough on the ole' waistline. Inevitably there are mountains of cookies and cakes and bars and other goodies I like to refer to as "Christmas crap." You fill up, and fill up some more, and pretty soon you're feeling like a mountain yourself!
Last night, I felt the need to download from all the heavy foods I've been consuming lately so I whipped up this light and delicious pasta dish. The thin capellini noodles combined with some fresh tomato, basil, and olive oil were a welcome departure from the mounds of dough that have most recently been fueling my gullet.
So, if you're ready to detox from the Christmas crap, this is a quick fix!
1 package of capellini noodles
Handful of fresh basil
4 cloves of garlic (minced)
Salt and Pepper to taste
To start, heat a skillet and add 1/4 cup oil. Once the oil is slightly warm add the minced garlic, turn the heat off and set to the side. Let sit for 15 minutes.
Chop your tomatoes into 1/4 inch cubes.
Chop the fresh basil.
Heat the oven to 375.
Slice the baguette into 1 inch slices.
Brush some of the infused olive oil onto each slice of the baguette.
Put into oven until browned and crispy.
Heat the water. Add a pinch of salt. Bring to a boil and add the noodles. Cook until al dente (approximately 4-6 minutes)
Strain the noodles.
Toss with the tomatoes, more oil and the fresh basil.
Add salt and pepper to taste, and serve immediately with a your warm baguette toasts and a glass of your favorite red wine.