It’s the end of my tomato harvest and my yellow cherry and standard size tomatoes are ripe and sweet and perfect for a light pasta dish. While this recipe is delicious with red

Chopping Tomatoes

tomatoes, I find the bright yellow sauce to be just really pretty…and tasty.

Ingredients:

• ½ cup extra virgin olive oil
• 1 tsp. each red pepper flakes, salt and black pepper
• 2 cups yellow tomatoes
• 10 fresh basil leaves, roughly chopped
• ½ pound dry penne pasta, cooked one minute less than recommended on the packaging
• 1 cup cubed, fresh Mozzarella
• ¼ cup freshly-grated Parmesan cheese

Tomato Sauce Cooking

Directions:

1. Warm the oil in a deep, large skillet over medium heat for 30 seconds. Add the spices to the oil and cook for 15 seconds.
2. 

   Late Tomato Harvest

   Add the tomatoes to a food processor and pulse for 10 seconds until a chunky salsa is created. Alternatively, chop the tomatoes to that consistency. Pour the salsa mixture into the hot oil and cook over medium heat for 3-4 minutes, stirring occasionally.

3. Add the cooked pasta and the basil to the sauce and gently stir to coat. Cook for 1-2 minutes.
4. Add the Mozzarella to the pasta and stir to combine.  Cook an additional minute.
5. Serve with a dusting of Parmesan cheese.

Makes 2 servings.