This simple recipe combines sauteed zucchini, bell pepper and garlic with chopped fresh tomatoes (uncooked) and seasonings, tossed with cooked pasta and topped with crumbled cheese.
The pure flavors of the tomatoes -- a combination of red and yellow ones here, but you can use all red or all yellow -- really comes through loud and clear.
Recipe: Bow-tie Pasta with Fresh Tomato Sauce
(Serves 2)
Ingredients:
2 scant cups bow-tie pasta, cooked according to package directions
2 medium zucchini, cut in half lengthwise then into 1/2-inch slices
1/2 cup chopped red bell pepper
2-3 cloves garlic, peeled and minced
Salt and pepper to taste
4 cups peeled and chopped fresh tomatoes
1 cup chicken or vegetable stock/broth
2 T chopped basil
1 T chopped parsley
1/4 cup goat cheese crumbles
Instructions:
Cook and drain pasta; set aside and keep warm.
In a large skillet, saute zucchini, pepper and garlic on medium-high heat for 4-5 minutes, until zucchini starts to brown. Season with salt and pepper.
Stir in reserved pasta plus the stock or broth. Stir gently until dish is heated through, about 3 minutes, then remove pan from heat.
Add tomatoes and herbs to skillet and stir gently.
Spoon mixture into serving bowls, adjust seasoning as needed, and sprinkle with cheese.
Pass more cheese at table, if desired.
Serve with crusty Italian bread and a green salad.
Wine pairing: A crisp white wine or a dry rose will go great with this dish.
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