Fresh Tomato Pasta

Fresh tomato pasta is also a salad.

It’s hot outside.  Farm stand and homegrown tomatoes are at their peak and available everywhere.  Here in Tennessee, the basil is loving the humidity.  Perfect conditions for a fresh tomato pasta.  I rely on this recipe throughout tomato season for lots of reasons.  It’s not served hot so the make-ahead component always wins me over.  Nor does it need chilling, so no need to clear a big spot in the refrigerator before serving (an impossible task in my messy fridge).  It’s as perfect a side with grilled meats as it is served as the main with salad greens.  It’s great when you need to bring a dish, as it also meets the requirements for good pasta salad, a recipe regularly denigrated by bottled I-talian dressing. Often recipes like this are made with angel hair pasta, but  I say try it with farfalle (bow tie)  because it’s easier to eat and acts more like a salad.   It can be whatever you want it to be.

Fresh Tomato Pasta

cheaters Fresh tomato pasta is a salad or main dish. Italian and Portuguese Fresh Tomato Pasta European Print This

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 pound bow tie pasta, cooked according to package directions in salty water
• Generous amount of olive oil (at least 1/4 cup)
• 1 medium onion, diced
• 4 cloves garlic, minced
• Hot pepper flakes, to taste
• 4 large ripe tomatoes, diced (use what you like)
• Salt and pepper, to taste
• Handful of fresh basil. chopped
• Handful of fresh parsley, chopped
• Grated Parmesan cheese, to taste

Instructions

Heat the olive oil in a large skillet.  Add the onion and cook slowly over medium heat until translucent, but not brown.  Add the garlic and hot pepper flakes and continue to cook a few minutes.  Remove from heat and add the cooked pasta.  Toss well.  Transfer the pasta to a large serving bowl.  Stir in the tomatoes and salt and pepper.  Stir in the basil, parsley and cheese just before serving.  Makes about 8 servings.