Fresh Summer Tomato Pasta

Fresh Summer Tomato Pasta - great summer alternative heavy sauces.

I think we all know by now I LOVE pasta – it's part of being Italian I guess.  And what would a blog called the Singing Tomato without some tomato recipes every now and then.  I also LOVE tomato sauce but in the summer it is SO hot here in Nashville that to heat up the kitchen to make a batch of tomato sauce is just not in the cards.  We also DO NOT buy jarred sauce in this house.  No – no.  So what's a girl to do?

How about a pasta recipe where all you have to know how to do is boil water and only heat up the stove for like 15minutes rather than all day?  Then this impressive and pretty presenting tomato and pasta dish is for you!

Fresh tomatoes and basil over al dente pasta – it's great as a weeknight meatless meal – so inexpensive or if you are a veggie you will love.  However, if you have a carnivorous tendency that you just can't curb you can always toss in some grilled chicken.  Also since it's so pretty you can make it for guests and they will be impressed.  Here we go!

3 large red tomatoes – cut up into bite sized pieces

3 large yellow tomatoes – cut into bite sized pieces

1/2C extra virgin olive oil

2t minced garlic (fresh or from the jar)

2C fresh basil – wash then stack the leaves on top of each other and slice up so it looks like little shreds (if you don't grow basil already you should BUT if you can't you can get it at the grocery)

1/2t crushed red pepper

1 dash of salt

1lb thin spaghetti – cooked as directed

1. toss everything above together in a large mixing bowl.  Cover with a lid or plastic wrap.  Put it in the fridge for at least 30mins.  The longer you leave it in there the more the flavors will marry.

2. When you are ready to eat – take the tomatoes out and let come to room temperature.

3. Meanwhile, back at the stove, cook your pasta as directed and drain when done.

4. Toss the pasta with the tomato mixture and top with parmesan cheese.

5. You can add grilled chicken if you want.

I love this which a Vinho Verde – a bubbly not too sweet not to dry white wine from Portugal.  YUM!

No Ricotta Lasagne (or Ziti)

No Ricotta Lasagne – Or Baked Ziti!

Unfortunately, Darren HATES ricotta and being Italian that limits a lot of pasta dishes.  THANK GOD for my friend and yoga diva instructor, Julie (PinkieMcQueen if you want to follow her blog!)!  She gave me a recipe, which I tweaked a little, on lasagne without ricotta – which comes out more like a baked Ziti...  SUPER yummy and Darren LOVES it!

• 3C of Easy Peasy Healthy Bolognese (see recipe in Nov 2011 section)
• 1lb of spiral pasta (I use whole wheat or whole grain)
• 1 brick of either low fat cream cheese or neufatchel cheese
• 1/2C shredded mozzarella
• 1/4C grated parmesan
• 1/4C egg beaters
• ½ t onion powder & ½ t garlic powder
• 1T parsley
• 4-5 slices of mozzarella

Preheat oven to 350.  Take cream cheese out and let it come to room temp on counter.  Boil pasta to al dente as directed on the package.  Drain pasta and throw back in the pot.  Meanwhile, in a mixing bowl that is microwave safe, warm the cream cheese in the microwave in 30sec increments till it stirs easily.  Then add in the mozzarella, parmesan, powders, parsley and when the cheese mixture is a little cool – the egg beaters (you don't want the heat to cook the egg).  Pour the mixture over the drained pasta and toss til well mixed.  Then pour ½ of the bolognese into the pot and toss.  Then pour the whole thing into a baking dish (spray the pan with cooking spray for easy clean up later).  Then top it with the rest of the bolognese and place the mozzarella slices on top for decorative but tastey look.

Bake for 30mins.  You may want to make extra marinara for those who like a saucy ziti.  TOTALLY FABU FOOD!!!