Tomato Harvest Inspires Simple Italian Pasta Dish
- posted on: August 12, 2013
- posted by: 21 Acres
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Have you ever wondered about the journey that your produce took to end up on your table? At 21 Acres you don’t have to wonder. The produce that is displayed in our market is fresh off the farm and sun ripened using organic and sustainable methods. You can taste the difference in the flavor and juiciness of each bite of and this is particularly true this time of year when tomatoes are in abundance.
In the cherry tomato variety we have Sun Gold, Sweetie Red, Gold Nugget, Estrena and Yellow Pear. Imagine the color and taste of a Greek salad constructed of yellow and red cherry tomatoes. Beautiful for the eye and the palate! Heirloom tomato varieties this week include: Cherokee Purple, Crimson Beef Steak, Marvel Stripe and Speckle Roma. Other Roma tomato varieties include: Saucy Roma and Baby Roma.
Of course, the perfect accompaniment to tomatoes is basil, and there are five varieties in the market: Thai, Italian, Lemon, Cinnamon and Red basil.
Using the fresh heirloom tomatoes from 21 Acres, I was inspired to recreate a meal that I experienced in Italy and craved on my return home: a pasta with fresh tomatoes, basil and mozzarella. The ingredients for this recipe are simple, allowing the fresh and multidimensional taste of the heirloom tomatoes to come through. I used Golden Glen Creamery’s fresh mozzarella to add a velvety component to the tomatoes and basil. This cheese is rBST-free and antibiotic-free with no emulsifiers, stabilizers or preservatives, yielding a creamy flavor and great texture. I highly suggest you give this recipe a try.
– Rose Marie
Pasta with Fresh Tomatoes, Basil and Mozzarella
2 cloves garlic (if fresh garlic is too strong, you can sauté the garlic first)
5 cups of tomatoes, chopped (I used a combination of Marvel Stripe and Yellow Pear)
1 teaspoon salt (or more to taste)
1/2 teaspoon freshly ground pepper
1/2 cup shredded Italian basil (or more to taste)
3/4 pound Golden Glen Creamery Mozzarella, cut into cubes
1/2 cup grated Parmesan cheese (optional)
3/4 pound linguine or penne pasta
1. Combine tomatoes, basil, garlic (peeled and minced), salt and pepper in a large serving bowl. Prepare at least two hours before serving and set aside, covered, at room temperature.
2. Put a large pot of salted water on for the pasta.
3. Drain pasta and toss with tomato mixture. Serve at once, passing the peppermill and grated parmesan to taste.
Often recipes call for olive oil, but I omitted the oil because the tomatoes were so juicy that it wasn’t needed or missed.