Ingredients
3 cups cooked macaroni
2 cloves garlic, finely chopped
1 medium onion, chopped
1/2 cup chopped celery
2 cups roma tomatoes, cut and seeded
1/2 cup basil, chiffonade
olive oil
1/4 cup fresh grated parmesan
salt and pepper to taste
Preparation
Heat about 3 tbsp olive oil in a large skillet on a moderately hot stove. Add onion and garlic and stir until onions are just translucent, about 1 minute. Add celery and cook for one more minute. Add tomatoes and cook until just bubbling. Add cooked pasta. Stir until just heated. Remove from heat and add the basil and half of the parmesan and stir to mix. When plating, sprinkle the remaining cheese on top. This can be served with your favourite meat, or as a meatless entree.
