For the next few weeks (as long as my garden continues pumping out lots of culinary “opportunities”) I’ll be giving you an extra post every week. Most of my posts have been allergen-related, or have been recipes I’ve made while cooking through Nourishing Traditions. These bonus posts will focus on using seasonal fruits and veggies, either from your own garden, or your neighbor’s (who keeps showing up with more zucchini and eggplant, but never the peas or tomatoes doggonit) or from the farmer’s market.
This week is a delightfully simple recipe that pleased everyone in our house. It came together quickly on a weeknight and everyone thought it was tasty. You don’t have to use grape tomatoes. I used a combination of grape tomatoes and regular, heirloom tomatoes cut up. But do be sure to use the freshest tomatoes you can. Also, feel free to substitute whatever shape pasta suits your preference.
Plan to Eat users, click on the title to import the recipe into your account.
Source: Everyday Food
- 2 pints cherry or grape tomatoes (4 cups) halved or quartered
- 2 small organic red yellow, or orange bell peppers, diced medium
- 1⁄4 cup extra virgin olive oil
- 2 tbs red wine vinegar
- 1 garlic clove minced
- salt and pepper
- 3⁄4 pound medium pasta shells
- 1⁄2 cup fresh basil leaves torn
- 1⁄2 cup ricotta
- In a large bowl, toss together tomatoes, bell peppers, oil, vinegar and garlic; season with salt and pepper. Let sit at room temp, 20 min.
- Cook pasta. Drain and add pasta to sauce, tossing to combine. Add basil and toss. Serve topped with ricotta.