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
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
- 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.