Penne with Yellow Pear and Cherry Red Heirloom Tomatoes
E: Well summer is officially here. I harvested some tomatoes from our garden today. This is the first year we have a garden, we moved into our house last year. I planted about five different types of tomatoes in March. The garden is on a drip system, so there are weeks that go by without anyone tending to the garden. I was pleasantly surprised to see the pear tomatoes were sweet and ripe. I hadn’t planned to make dinner, but once I had these delicious homegrown, organic heirloom tomatoes I decided to whip up a quick veggie pasta meal. I love the warm tomatoes, mozzarella that is not really melted but almost, and the simple olive oil sauce with garlic and cheese. It’s better than any marinara sauce if you ask me. yum yum yum…
16 ounces of penne pasta
2 cups zucchini, cubed
3 ½ cups of tomatoes, halved
4 tablespoons olive oil
4 garlic cloves, minced
1 pinch of crushed red peppers
4 small basil leaves minced
1 tablespoon of white wine
salt and pepper to taste
2 ounces parmigiano-reggiano, shredded
4 ounces mozzarella, cut into small cubes
Boil pasta according to package. Set aside.
Place zucchini in glass bowl and pour 2 tablespoons of water. Place in microwave to steam for about 3 minutes. Set aside.
Add olive oil to pan, add tomatoes, salt and pepper. Saute for 3 minutes. Add garlic and saute for another 3 minutes. Add zucchini and saute for another minute or two. Add basil leaves. Turn off heat.
Toss the pasta into the sauted tomatoes and zucchini and mix.
Add mozzarella and parmigiano cheese Mix but don’t over stir. It’s ready to serve. You don’t want to melt the mozarella cheese, it should still be in tact but warm. Add pepper or salt if needed and top with more cheese and a small basil leaf for garnish.