Some of these garden fresh tomatoes will be tonight’s dinner:
Garden Pasta
1 lb penne rigate, al dente
extra virgin olive oil
fresh mozzarella balls
an assortment of tomatoes, sliced or halved
1 California Wonder pepper, diced
basil ribbons
light drizzle of balsamic vinegar
fine sea salt
freshly ground black pepper
On top:
shavings of Parmigiano Reggiano
Immediately after straining, drizzle with olive oil in large serving bowl. Toss gently. Add all remainging ingredients. Toss gently. Add additional olive oil, if needed. Shave Parmigiano Reggiano on top. Serve with the wedge of Parmigiano Reggiano, salt & pepper grinders and balsamic vinegar on the side. Allow everyone to dress their own dish.
Leave a Reply