CAJUN PASTA FRESCA

CAJUN PASTA FRESCA
“Vermicelli is tossed with a fresh roma tomato sauce, Cajun seasoning, mozzarella and Parmesan”


1 lb. vermicelli pasta
2 Tbsp. olive oil
1 Tbsp. minced garlic
13 roma (plum) tomatoes, chopped
1 Tbsp. salt
1 Tbsp. fresh chopped parsley
1 Tbsp. Cajun seasoning
½ cup grated mozzarella cheese
½ cup grated Parmesan cheese


Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain.

While the pasta water is boiling, in a large skillet over medium heat, briefly sauté garlic in oil. Stir in tomatoes and their juice and sprinkle with salt. When tomatoes are bubbly, mash slightly with a fork. Stir in parsley, reduce heat and simmer 5 minutes more.

Toss hot pasta with tomato sauce, Cajun seasoning, mozzarella and Parmesan.

Yield: 8 servings.