Friday, February 4, 2011

Pasta Primavera : with Tomato Medley and Fresh Onions

Saturday at the Woodstock Farmers' market I bought this lovely box of mixed tomatoes from an organic vendor. The sign said there were up to 10 different kind of tomatoes, I am pretty sure I recognized 5 different kinds, I have no idea of their names but I have to say the orange ones tasted the best as they were very juicy and sweet. The same vendor also had a very perfumed basil and we had fresh onions from our weekly CSA box, so I decided to make "Pasta Primavera" , a recipe that to me tastes a lot like home. Very simple yet so flavorful if the ingredients are just right.

Pasta Primavera

Ingredients ( for 2 people)

  • 1 small box of Fresh, local, naturally ripened cherry tomatoes
  • 1 bunch of fresh onions
  • 5-6 leaves of fresh basil
  • 200 gr. of linguine
  • Olive oil
  • Parmesan Cheese


  1. Cut the onions discarding the green part
  2. Cut the tomatoes in half or in quarters depending on the size of the tomatoes
  3. Place everything in a medium pan with olive oil and cook on medium fire until the tomatoes are soft but not completely melted. Add salt to taste.Turn off and add the basil finely cut.
  4. In a pot of boiling salt water, cook the linguine until "al dente"
  5. Drain the linguine and add them to the pan, turn on the fire and keep stirring the linguine in the sauce while adding some Parmesan cheese. The key is to let the gluten of the pasta and the cheese "tie together" the sauce.
  6. Serve with another spoon of freshly grated Parmesan cheese.

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