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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
Cook farfalles following manufacturer directions.
In the meantime, mix remaining ingredients in a small bowl.
Put cooked pasta in two bowls, add tomato mixture, stir and serve immediately.
Ingredients
Directions
Cook farfalles following manufacturer directions.
In the meantime, mix remaining ingredients in a small bowl.
Put cooked pasta in two bowls, add tomato mixture, stir and serve immediately.
