Tomatoes are a powerful anti-oxidant and contain a lot of vitamins A and C, mostly because of beta-carotene. These vitamins act as an anti-oxidant, working to neutralize dangerous free radicals in the blood stream that can damage cells. The more red the tomato, the more beta-carotene it contains. Cooking destroys much of vitamin C, so stick with raw tomatoes for these benefits.
This is one of my favorite ways to enjoy a dish of pasta. It’s quick, easy and so full of flavor. Perfect for a summer meal or a picnic.
Look for tomatoes that are vibrant colored with firm shiny skin.
Never refrigerate tomatoes big or small, this will kill the flavor for sure, keep them at room temperature.
- 8 ounces of Farfalle pasta (Bowtie)
- ¼ cup extra virgin olive oil
- 3 scallions, chopped small
- 2 cloves of garlic, peeled and smashed
- 1/3 cup dry white wine
- 4 cups of organic baby Roma tomatoes sliced in half top to bottom not in the middle
- 1 teaspoon red pepper flakes
- ¼ cup Italian parsley loosely packed, rough chop
- 6 basil leaves, rough chop
- ½ teaspoon kosher salt
- ½ cup freshly grated Parmesan cheese
- Cook pasta according to the directions on the box. While pasta is cooking, start making the sauce.
- In a skillet heat the olive oil on medium high heat for 1 minute.
- Add the scallions, garlic, and red pepper flakes. Sauté until golden about two minutes, add white wine cook for a minute. Remove the garlic from the pan and discard.
- Add the sliced tomatoes, salt and mix.
- Sauté for about 2 to 3 minutes shaking the pan back and forth to heat the tomatoes through.
- Turn off the heat, add basil and parsley.
- When the pasta is ready drain really well and add to the tomatoes. Mix together well.
- Turn the heat up under the skillet and heat through for approximately 1 minute.
- Sprinkle cheese over pasta and serve.
SERVING NOTE: Pasta can be served hot, cold or room temperature!