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New Summer Tomato Recipes from the Farm
By Summers Past Farms | October 10, 2010
Summer Fresh Tomato Pasta
makes 4—5 servings
Ingredients
• 1/4 cup olive oil
• 2 heaping Tbsp. minced garlic cloves or more
• 2 medium onions, chopped
• 1 large bell pepper, chopped
• 1 1/2 quarts fresh tomatoes, cored and chopped
• 1/4 cup chopped fresh basil (5 tsp. dried)
• 2 Tbsp. chopped fresh oregano (2 tsp. dried)
• 1 bay leaf
• 2 tsp. sugar
• salt to taste
• pepper to taste
• 1 lb. dry fettuccini, cooked al dente and drained
under cold water
• chopped fresh parsley for garnish
• grated Parmesan cheese
1. Sauté garlic in olive oil until lightly golden. Stir in onion and bell
pepper. Saut̩ for 5 Р7 minutes, until onion is translucent.
2. Stir in fresh tomatoes, basil, oregano, bay leaf, sugar, salt and
pepper
3. Cook, uncovered, over medium heat for 10-15 minutes, stirring
frequently.
4. Add cooked pasta and toss. Serve with Parmesan cheese and
garnish with parsley.
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