This simple-to-prepare vegetarian entrée may become your summertime standby. Use any combination of heirloom tomatoes you like—a variety of colors and tastes is ideal. The tasty sauce can double as a bruschetta topping for an easy appetizer. Add grilled shrimp for a heartier dish.
4 pounds heirloom tomatoes, seeded and cut into 1/2-inch pieces
1/2 cup (2 ounces) shaved pecorino cheese
How to Make It
Cook pasta according to package directions, omitting salt and fat. Drain.
While pasta cooks, heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add shallots to pan; sauté 5 minutes, stirring occasionally. Add garlic; sauté 2 minutes. Reduce heat to medium. Add oregano and next 5 ingredients (through tomatoes); cook 2 minutes or until thoroughly heated. Arrange 1 cup pasta onto each of 6 plates. Top each serving with about 1 1/3 cups tomato mixture; drizzle with 1 teaspoon remaining oil. Divide cheese evenly among servings.
Wine note: The burst of fresh tomato flavor in this pasta dish calls for a super fresh, snappy wine. Pinot grigio fills the bill. Choose one from the Alpine region of northern Italy called the Alto Adige. The cool climate results in the best, impeccably fresh pinot grigios in Italy. My favorite producer: J. Hofstätter. The 2007 is about $ —Karen MacNeil
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I made this last night and it went over very well! I used a variety of tomatoes I picked up at the farmers' market, and the different flavors and textures really add to the dish. I used dried herbs instead of fresh and added a can of rinsed cannellini beans to the sauce. I also sprinkled salt, pepper, oregano, thyme, and rosemary on 2 pounds of shrimp and baked those in a 400-degree oven for 10 minutes, then put those on top of the pasta and sauce, then sprinkled all of it with fresh-grated parmesan. This made four large servings--quite filling and tasty. This is a great summertime meal!
Did not want to spend $9 per # for heirlooms, so used good local tomatoes and also cut recipe in half, but kept same amount of shallots and herbs. I added a can of rinsed white cannelli beans for protein and fresh basil when I plated the dish. Should have saved some of the pasta water as it was dry and ended up adding more calories, but great taste, by using EVOO. Nice basic pasta dish which can be adapted to your own tastes and pantry items available.
I made this for an impromptu late supper. I had planned to make half a recipe, and shopped for tomatoes accordingly, but with 4 people, I had to use every tomato in the house, including heirloom, greenhouse, Roma and cherry. I didn't have enough shallots, so threw in some sliced Vidalia onion as well. I added basil to the thyme, oregano and rosemary, since I had it fresh. I hardly ever make pasta sauce without a few red pepper flakes, so that went in too. Served on actual pappardelle with pecorino. It was YUMMY! We ate all the pasta, but had some sauce left, which I will use on something--maybe grilled chicken.
This was just OK, however in fairness, I could not spend the $20 in heirloom tomatoes recommended. With regular summer tomatoes, it was pleasant but not a standout. I would make other CL pasta dishes before I made this again. If I did make it again, I'd add shelled edamame at the end of the pasta cooking cycle to up the protein and add a variety of color.
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