Jere and Emilee Gettle love the Green Zebra tomato, which is as sweet as red ones but with a citrusy tang. They toss it with yellow tomatoes for a colorful, uncooked pasta sauce.

Emilee Gettle
Recipe by Food & Wine August 2011

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Credit: Kana Okada

Recipe Summary

total:
20 mins
Yield:
4 first-course servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a skillet, heat the oil. Add the garlic and cook over low heat until fragrant, 2 minutes. Add the shallots and cook over moderate heat, stirring, until softened, 4 minutes.

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  • In a bowl, toss the tomatoes with the garlic, shallots, basil and sage. Season with salt.

  • In a pot of boiling salted water, cook the pasta until al dente; drain and transfer to the large bowl. Toss well with the butter; serve.

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