Farfalle with Basil and Romano

One thing that I really love about pasta is the versatility of it. In the winter it is a hearty, warming, and filling dinner while in summer it can be as light and fresh as a sun warmed heirloom tomato. You need fast? Thousands of pasta dishes can be made in under ten minutes.

Really, does it get better than that? Last week I had taken on an assignment which required a series of ten articles. I had about five days to finish them, and that was on top of my normal stuff. And…as luck would have it, there was no food in the house. A trip to the grocery store was in order. Quick and easy were high on my list of priorities.


Most of you probably have never, and will never, experience regular grocery shopping for a family the size of ours. It is a long and drawn out adventure, full of peril and pitfalls. It takes me about three hours to complete the chore, which culminates in a stress headache at the checkout.  When I went last week I found an unusual treasure- local heirloom tomatoes. Misshapen and off color (compared to commercial tomatoes-perfectly round and fire engine red) no one was buying them and they were marked down.


I wanted to keep the rest of the meal as fresh as those wonderful tomatoes and I immediately thought of pasta. My neighbor had given me a large batch of basil from her garden, and I had several pounds of local Texas sweet onions that needed to be used. My plan was coming together…


You could easily add some grilled chicken to this. I just like to cut back on the meat a couple of times a week to beef up my budget. Get it? Beef up?

So the very fresh menu for that evening was:

  • Farfalle with Basil and Romano
  • Sliced heirloom tomatoes with a splash of balsamic
  • Grilled Romano sourdough (make garlic butter and add the cheese before spreading and grilling)
  • Sliced local RIPE peaches.

It was perfect. The entire kitchen smelled fresh and summery.

This is also my entry to Presto Pasta Night for this week. It is hosted by Joanne of Eats Well with Others.

Whole Wheat Farfalle wth Basil and Romano

  • 2 lbs whole wheat farfalle, cooked a la dente
  • 2 Vidalia, 1015s or other sweet onions, chopped
  • 4 cloves garlic, chopped
  • 2 cups fresh basil leaves, chopped
  • 2 tablespoons unsalted butter
  • 2 tablespoons good olive oil
  • 1/2 cup grated Romano cheese
  • Salt and pepper to taste
  1. Add the olive oil to a large saute pan and saute onion and garlic until soft. This should be done over a medium heat so that the onion and garlic do not caramelize and the oil gets infused with the flavors.
  2. Add the basil and the pasta. Cook, stirring lightly until heated through and basil is wilted – about three minutes.
  3. Salt and pepper to taste
  4. Place in serving bowl and toss with Romano cheese

Serves 8

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    • http://onceuponafeast.blogspot.com Ruth

      Great summery dish. And I’m grateful I only have to shop for two. Although it is fun when the rest of the gang comes for dinner…just not everyday, thanks.

      Thanks for sharing with Presto Pasta Nights. and this one is perfect for South Beach Diet Phase II which, in our house starts tomorrow. All I need are multi-grain or whole wheat pasta.

    • http://cookerati.com Diana

      As the oldest girl of six kids it was my job to watch everyone outside the store while my parents shopped. Then when my mom learned to drive, my dad stopped going with her (one of the reasons she didn’t want to learn) and I was one of the favored picked to help shop. And she only shopped every other week.

      This looks delicious.

    • http://www.chocolatebytes.com/ Heather R.

      I feel the pain too: I’m one of 11 kids. I still can’t cook a batch of spaghetti for my (small) family of 5 without having leftovers for the next three days! :D

    • http://joanne-eatswellwithother,blogspot.com Joanne

      This whole meal looks amazing! Can you make room for one more at your dinner table? Thanks for sharing with presto pasta.

    • http://www.foodhuntersguide.com The Food Hunter

      this looks delicious.

    • Kate B.

      This was delicious. I was a little hesitant because of the amount of onions but I wouldn’t change a thing. Even my husband loved it and he isn’t a fan of onions.

    • Marye Audet

      I feel your pain. Really. :)

    • Marye Audet

      LOL Heather! I keep wondering what I will do when they are all moved out and it is just Marc and I?

    • http://www.chocolatebytes.com/ Heather R.

      I know, right? My parents haven’t had that problem yet — though all of us kids are grown and out of the house, we also all have kids of -our- own, so they’ve got 30 munchkins (and counting!) that make sure leftovers are a pipe dream :D

    • Marye Audet

      Always! COme by anytime…LOL!

    • Marye Audet

      Thanks! we loved it.

    • Marye Audet

      yeah..the onions are the 1015s and so it is not as strong as you would think.