Archive for October 24th, 2010

Here is a quick and easy lunch or dinner, using the last of the heirloom tomatoes, or in this case, the heirloom grape tomatoes. Use your favorite bruschetta recipe, or the one provided below, and toss over some freshly cooked pasta. Instant gratification.

Pasta with bruschetta

1 pound heirloom grape tomatoes, halved

1/4 cup fresh basil, chiffonaded

1 – 2 cloves garlic, minced

salt and freshly ground pepper

1/4 cup extra virgin olive oil

3/4 pound pasta, cooked al dente

Toss the first 4 ingredients together. Adjust seasoning to taste.

Toss with your pasta and serve. Makes 4 servings.


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