Get my newest recipe via email:

Olga’s Tomato Basil Pasta

Here we are on the Colorado River in the Grand Canyon National Park. We are far from civilization now and the computer I used to type this bIog post is unplugged and forgotten. How great that I can offer you a recipe, composed as a draft and set to be posted on this day! I am guessing that (tonight) we (will) sleep at Camp 5 in the Grand Canyon. It may have a nice sandy beach, next to a gentle riffle in the river for good sleeping and  sound effect.

I was handed this recipe as part of the trip menu, so I have no idea who Olga is or where the recipe came from. I do know that my team, composed of trip leader Harrison, Robbie and me, is responsible for cooking for all 16 of us this night. I am not perfectly sure if we’ll have any fresh lettuce left for salad, but last week I bought 5 fine-quality chocolate bars at Whole Foods for dessert. They are packed with everything we need for the meal. This time of year our Ranui CSA box often contains heirloom tomatoes and bright fresh basil, which Olga’s recipe calls for, but knowing that we would be operating out of coolers in 100 + degrees F, we packed purchased pesto and canned tomatoes. I know it will taste as wonderful as Olga’s after an exciting and relaxing day on the river.

Olga’s Tomato Basil Pasta

Mix together and allow to marinate overnight:

¼ cup fresh basil leaves, coarsely chopped

½ cup extra virgin olive oil

1 cup fresh tomatoes, diced

2 cloves garlic, minced

Shortly before dinner:

Generously salt a large pot of boiling water to the point that is tastes like a soup. Add the pasta and cook as directed. Add the salt and pepper to the basil and tomatoes. When the pasta is tender to the tongue drain it completely and toss with the basil and tomato mixture. Sprinkle with the Parmesan cheese and serve immediately.

1 teaspoon salt

¼ teaspoon black pepper

1 pound angel hair pasta

1 cup grated Parmesan cheese

Makes about 4 servings.

Filed under: Main Course

Tagged: , ,


  • This is a fun post and I hope you’re having a great trip. Another wordpress blogger Ozarkhomesteader just did the same trip. Curious about traveling with your tomatoes – did you dice before the trip or take them whole and protect them? Reply · 24 August, 2010

  • We took them whole and kept them in a cooler. They lasted very well. We also took a case of hard avocados and had them every day. The cooler kept them from ripening too fast. Reply · 7 September, 2010

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.