Warm fresh tomato Farfalle


To learn more about tomatoes, Read:
Cooking with tomato

 

Normally I prefer to cook with food at their peak in season but, occasionnaly I cannot resist the temptation to buy an out of the season vegetable. Even if we are only two at our table, I frequently let myself tempted by the big packages of tomatoes offered at the supermarket.

After indulging a big part of my tomatoes prepared in sandwiches, as a  first course with bocconcini and in salads, some remained  that could not wait another day on the kitchen counter. I decided to use them to prepare a fast pasta meal while some goat cheese croûtons baked in the oven. When I start preparing the pasta, I put the croûtons to bake in the oven at  180 °C (350 °F) for 15 minutes.

 

Servings: 2

Prep Time15 minsCook Time15 minsTotal Time30 mins

  lb (150 g) farfalles
 2 small tomatoes, in 1/2 inch (1,5 cm) dices
 12 pitted black olives, cut in two
 2 tbsp (30 ml) chopped green onions
 2 tbsp (30 ml) chopped fresh parsley
 2 tbsp (30 ml) chopped fresh basil OR1/2 tsp dried
 2 tbsp (30 ml) extra virgin olive oil

1

Cook farfalles following manufacturer directions.

2

In the meantime, mix remaining ingredients in a small bowl.

3

Put cooked pasta in two bowls, add tomato mixture, stir and serve immediately.

Ingredients

  lb (150 g) farfalles
 2 small tomatoes, in 1/2 inch (1,5 cm) dices
 12 pitted black olives, cut in two
 2 tbsp (30 ml) chopped green onions
 2 tbsp (30 ml) chopped fresh parsley
 2 tbsp (30 ml) chopped fresh basil OR1/2 tsp dried
 2 tbsp (30 ml) extra virgin olive oil

Directions

1

Cook farfalles following manufacturer directions.

2

In the meantime, mix remaining ingredients in a small bowl.

3

Put cooked pasta in two bowls, add tomato mixture, stir and serve immediately.

Warm Fresh tomato Farfalle

 

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