Recipes & Food Styling

Cavatappi Pasta with Fire-Roasted Tomatoes and Basil

Yikes! This weather means it’s time to break out the Andy Warhol tomato soup plates!

It’s feeling warmer in here already!

Already having to dust off the DRIED basil – first time since May! And canned – CANNED – tomatoes already!  

I love cavatappi pasta. I don’t know what it is, but I broke out a box of it even over fresh stuffed pasta pillows that I bought the other day. 

This pasta turned out perfectly and was just the right thing for lunch on this blustery November day. It was so windy that the electical went out on the north side of the house. But now it’s time to warm up and get ready for the weekend!     

Cavatappi Pasta with Fire-Roasted Tomatoes and Basil

2 cups dried cavatappi pasta

2 cups fire-roasted canned tomatoes

3 tablespoons butter

2 tablespoons dried basil 

Freshly ground peppercorns and pink Himalayan sea salt, to taste

Boil pasta in salt water; drain when cooked. 

Melt butter in pasta kettle. Add tomatoes and basil. Add pasta back in and combine in sauces. Add pepper.