Friday Pasta: Tomatoes

Every week I get a package from my sister in law with

seasonal fruits and vegetables from their farm.

This morning I woke up finding a box with red ripe tomatoes.

I pop a small tomatoe in my mouth and it is the freshest, juiciest and sweetest tomatoe.

I decided to make lunch with it.

Tomato, mozzarella seasonal pasta.

This is very easy and quick to make.

2 cups of seeded and chopped tomatoes

1/2 onion chopped 4 garlic cloves chopped

1/4 blanched almonds

1/2 cup olive oil

30g butter

2 tsp tomato pesto or paste

Salt & pepper to taste

1 cup of Mozzarella shredded or chopped

2 Tbs basil chopped

2 Tbs chopped black olives

Grated parmesan

- Heat water and add pasta, cook until tender.

- Heat oil and butter. Add the onions and garlic and fry until soft,

then add almonds and cook for 3 min.

Add tomato pesto then tomatoes cook for 5-10 min.

Add half the basil. Then add salt and pepper to taste.

- Drain the pasta then add it to the tomato sauce and the mozzarella.

Toss and mix very well then serve right away.

- Garnish with remaining basil, olives and grated parmesan.

Bon appetite

Very Yummy!