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Pasta with
Fresh Tomato Sauce
This
make-ahead, no-cook; sauce coupled with warm pasta makes a fresh and lively
first course – almost a pasta salad! Or serve as a savory accompaniment to an
entrée of grilled chicken or poached fish.
4 Ontario Greenhouse Tomatoes, diced
½
cup (125 mL) diced Ontario Greenhouse Cucumber
1 clove garlic, minced
¼
cup (50 mL) chopped fresh basil (or 2 tbsp/25 mL
dried)
¼ cup (50
mL) chopped fresh mint (or 2 tbsp/25 mL
dried)
1 tsp. (5mL) salt
1/2
tsp. (2 mL) pepper
1 lb. (500 g.) linguine, fettuccine or spaghetti pasta
In
a large bowl, combine tomatoes, cucumber; garlic, basil, mint, salt and pepper;
let stand at room temperature for 2 hours.
In
a large pot of boiling salted water; cook pasta for 8 to 10 minutes or until
tender yet firm. Drain and toss with sauce.
Makes
6 servings.
Per serving: 338 Calories, 7 g. Protein, 12
g. Fat, 24 g. Carbohydrate
Recipe compliments of
Ontario Greenhouse Vegetable Growers |
