August Food Festival Recipe: Tomatoes

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PASTA WITH FRESH POMODORO SAUCE

Each month, our Great Performances menus feature seasonal ingredients.

It’s our way of celebrating the earth and bringing our special touch to every menu.

This month we celebrate what may be one of Summer’s freshest ingredients, the tomato.

Celebrate with us and make this pasta with fresh Pomodoro sauce. It’s simple, easy, and delicious. 

INGREDIENTS

PROCEDURE

  • 1 pound pasta, shape of choice

  • 4 large very ripe tomatoes (about 1.5 lbs), 1/4 inch dice

  • 1 tsp sea salt

  • Pinch chili flake

  • 1/4 cup fresh basil, chiffonade

  • Olive oil

  • Parmesan cheese

  1. Bring a large pot of water to boil, salt generously and cook pasta till al dente (follow directions on package).

  2. Reserve 1 cup of cooking liquid then drain pasta.

  3. Immediately combine pasta, diced tomatoes, basil, salt, chili flake, 2 tablespoons olive oil and reserved pasta water.

  4. Mix gently but thoroughly. Check for seasonings; if the tomatoes are very sweet you may need more salt.

  5. Divide between 6 warmed plates, garnish with additional basil, a drizzle of olive oil and freshly grated Parmesan cheese.

  6. Serve warm.

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