Tuesday, January 19, 2010

Tomato Herb Pasta

For dinner last night I made roast chicken and tomato herb pasta as the side. This was the single most fantastic side dish I’ve ever done! Keith loved it, the house smelled fantastic and it tasted like something we would order at a restaurant.

I do want to point out that there is a LOT of butter in this and that I will try half the amount next time as we had a pool of butter on our plates.  Perhaps that’s why it was so good???  ;)


adapted from Frugal Antics of a Harried Homemaker

1 T dried onion
1/2 t oregano
1/2 t garlic powder
1/2 t basil
1/2 t salt
1 stick butter (I’ll try 1/2 a stick next time)
4 T water
1 15oz can diced tomatoes
2 cups uncooked egg noodles

Boil noodles according to package directions. Meanwhile, melt butter over low heat. Add herbs, salt, water and tomatoes. Cover and simmer for about 15 minutes. Mix in drained pasta and serve.


I’ll be linking to:

 Tasty Tuesday at the Balancing Beauty and Bedlam blog
Tempt My Tummy Tuesday at Blessed With Grace
Tuesdays at the Table at All the Small Stuff


SnoWhite said...

I bet the flavors in this are nice together -- I'd also reduce the butter if I try it! Thanks for the tip.

Beth Herring said...

It looks so good and I like that it is meatless! Not a big meat eater...

Ginger said...

This looks so yummy and sounds easy to make. I like the idea of serving it as a side dish...great idea! Thanks for sharing.

Anonymous said...
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grammy said...

another great looking recipe (o:

Kristen said...

Glad you liked it. I am sure you could halve the butter...or increase the amount of noodles to have more leftovers.