Mediterranean Pasta with Fresh Heirloom Tomatoes

Friday, October 12, 2012
Mediterranean Pasta with Tomatoes

I have been revisiting old favorites recently. When you have been cooking for a family as long as I have there are many of them! Along with the fresh beets we have been delighting in from the Farmer's Market, we have also been indulging in fresh heirloom tomatoes. Ever since I read the article about how store bought tomatoes have had the taste bred out of them I have been hunting down heirloom tomatoes. It is like Christmas everyday for me. Now instead of searching for a tomato that doesn't turn my tongue into a pickle and tastes like something, I am now reveling in discovering all the different tastes a tomato can have! This means I often come home from the market with a bunch of heirloom tomatoes that I need to make sure I make good use of in our menus for the coming week.

One such recipe I tracked down from the past is a Mediterranean Pasta from my Cooking Light Five Star Recipes cookbook on page 100. I couldn't find it on line so here it is below:

4 cups chopped tomato
2 tablespoons chopped fresh basil
1 tablespoon olive oil
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/8 teaspoon crushed red pepper
1 clove garlic, minced
4 cups angel hair pasta (cooked without salt or fat)
1/4 cup (1 ounce) crumbled feta cheese

This is a quick & easy recipe to make. So fresh you feel like you just grew the ingredients! It is also a great light recipe that is most enjoyable in the heat of the summer when it is impossible to imagine cooking much over a hot stove!

To complete the meal I added a slice of store bought garlic toast (found in the freezer section pre-sliced for 140 calories) and a tossed green salad with 2 tablespoons of creamy cucumber dressing (see my previous blog; for 24 calories). Calories for the meal were 450. A hit with the family and a definite repeat.

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