I simply adore the sweetness of ripe yellow tomatoes and try to find multiple uses for them since I grow them in my garden every summer. This dish is simple to prepare and very satisfying. A great way to use up extra grilled sausages from last night’s BBQ.
Ingredients:
- 3 cups, yellow cherry tomatoes
- 10 fresh basil leaves
- ½ cup extra virgin olive oil
- ½ tsp. each red pepper flakes, salt and black pepper
- ½ pound dry penne pasta, cooked one minute less than recommended on the box
- 4 fresh Chorizo links, cooked on the grill then cut into bite-size slices
- 1 cup cubed fresh buffalo mozzarella
- Parmesan cheese, for grating
Directions:
- Add the tomatoes, basil, oil and spices to a food processor and pulse for 1 minute, until a smooth salsa is created.
- Pour the salsa mixture into a large saucepan and cook over medium heat for 3-4 minutes. Add the cooked pasta to the sauce and gently stir to coat. Cook for 1-2 minutes.
- Add the Chorizo slices and the mozzarella to the pasta and stir to combine. Cook an additional minute.
- Serve with a grating of Parmesan cheese.
Serves two generously with some leftovers.
Notes: Can’t find yellow cherry tomatoes? Substitute with red ones and add ½ teaspoon of sugar to the salsa when pureeing. Fresh Chorizo not readily available where you are? Simply use another spicy sausage in its place.
This recipe’s a winner!