Fresh Tomato Pasta


Cooking demonstration this Saturday, come check it out. Gina Eggars will be featuring fresh tomatoes and basil in her Fresh Tomato Pasta, a quick one-bowl supper.


1 to 1 ½ 
pounds of ripe or overripe tomatoes, cut into bite-size chunks¼ to ½ of an onion, sliced thinly (sweet onions such as Vidalia work well here)A few dashes of olive oil and a light splash of white wine vinegar (Lemon olive oil adds a nice tang, but extra virgin is fine).

A handful of Basil, chopped or torn

A half a package of spaghetti

Parmesan or Asiago cheese, grated

Bread or Naan (flatbread)

Set a pot of water 
on the stove to boil. Chop tomatoes roughly, trying to save as much of the juice as possible and put into a large bowl. Give them a few big glugs of olive oil, and a splash or two of vinegar. Add basil and some salt and pepper. Mix lightly. Scatter onions on the top.
 Boil spaghetti for about 5 minutes, then scoop the cooked spaghetti out of water and drop it right on top of the onions and tomatoes. A bit of pasta water is helpful so the scoop method to transfer the spaghetti works better than draining the entire pot. Let the spaghetti sit on top of the of the tomatoes and onions for 5 minutes before mixing lightly.. Sprinkle cheese on top. Use the Naan for dipping.
Serve Pinot Grigio or Sauvignon Blanc as your adult beverage. Bon Appetit!
recipe and photo courtesy of Gina Eggars