Kstahl Pasta

Aunt Jane is sharing a yummy pasta recipe with us from yet another one of our family chefs, Kevin Stahl.  So is it an ethnic dish from a faraway land?  Not exactly, Kevin made it so often that the family coined it Kstahl Pasta after him

Ingredients:

8 Roma tomatoes, cut in half

1 stick of butter

¼ cup (or to your taste) fresh basil, chopped

1- 8 oz package smoked mozzarella, cut into bite size pieces

1- 8.5 oz jar organic Kalamata olives, pitted and drained

12 to 16 oz. whole wheat penne pasta

Directions:

1. Melt butter in sauce pan and then add tomatoes.
2. Cover and cook on low for one hour.  Stir occasionally.
3. In the meantime, heat 8 cups of water till boiling
4. After having hour has ended, put tomatoes in blender and blend until smooth.
5. Add pasta and 1 Tbsp of salt to boiling water, cook until al dente. Then drain pasta.
6. Add tomatoes, basil, olives and mozzarella to pasta.
7. Serve immediately.  I like to add a fresh salad and whole grain bread which makes it’s an excellent, well-rounded meal.

*This post is participating in Real Food Wednesdays, hosted by Kelly the Kitchen Kop.

Tagged as: Kstahl Pasta, Real Food Wednesday, Recipes, Vegetarian, Whole Wheat Pasta