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    Garden Fresh Pasta

    freshpasta

    Here is an easy yet refreshing pasta sauce. If you don’t have a garden you can purchase these fresh items from your farmer’s market.

    You will need:
    Italian style plum tomatoes (such as San Marzano) – approximately five per serving
    Fresh Garlic – approximately two cloves/serving
    Fresh Shallot – approximately two cloves/serving
    Good quality olive oil
    Fresh Basil – approximately two TBSP/serving
    Fresh Oregano – approximately one TBSP/serving
    Pepperoncini – approximately one tsp/serving (if you don’t like a little spice you can eliminate this item)
    Fresh or dried pasta – I used Spaghetti Rigati for this recipe [this pasta is slightly thicker than Ange Hair – approximately four ounces dry pasta/serving

    Clean herbs well and chiffonade – set aside [NB: Lay basil leaves flat on cutting surface, stack several leaves then place oregano leaves on top, stack remaining basil leaves on top. Roll basil/oregano bundle into a tube form then finely chiffonade. This method makes it easy to work with the smaller oregano leaves]. Quarter tomatoes and remove all seeds and membrane, cut quarters in half and set aside. In a sauce pot large enough to hold all the tomatoes add enough olive oil to coat the bottom of the pot. Heat oil until just shimmering, add pepperoncini, garlic and shallot, with a wooden spoon stir until garlic/shallot mixture is just translucent add tomatoes add salt and pepper to taste and cover pot. Cook tomato mixture over medium heat until they break down. When the sauce is broken down mash larger pieces to get a somewhat chunky consistency, cook pasta. When pasta is ready add basil/oregano chiffonade to sauce, plate spaghetti and top with the fresh garden tomato sauce.

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