Friday, 16 September 2011

Dinner Last Night: Fresh Tomato Pasta

Tomatoes from my back yard
This is one of those dishes that is only worth making if you have some really beautiful tomatoes.  Even better if you grew them yourself!  I like this because it is so simple and so delicious and it always amazes me how perfectly garlic and tomatoes go together

You will need:
1 lg yellow onion peeled and diced
3-6 cloves of garlic minced
1-2 (depending on size) sweet peppers sliced
2 cups of fresh tomatoes diced
1/2 cup olive oil
3/4 cup home made chicken stock
1 200 g container of mini or pearl bocconcini or equivalent in fresh cheese (optional)
A bunch of fresh basil, chopped
6 cups of cooked pasta

In a large skillet heat up the olive oil over medium heat.  Saute the onions and peppers until soft but not mushy.  Add the garlic and continue to cook until it has softened.  Add the chicken stock and let it come to a simmer and then turn the heat down to a medium low.

Once your pasta is finished cooking add your diced tomatoes, quickly incorporate them and then gently do the same with the pasta.  The idea is to not over cook your tomatoes. Toss in your basil and bocconcini (if using) and serve immediately.  If you aren't using a soft cheese now you may want to sprinkle with a grated cheese like Parmesan.  One of the truly great things about this meal is you can have it on the table in around 30 minutes.
Made with brown rice penne

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