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