Triple tomato penne

Here is another great recipie from my favorite cooking magazine Food and wine. I have amended it to add Olives and capers which I feel go great with this dish, but, feel free to omit them if you wish. Although the original recipe calls for penne my family prefers Tri color fusilli, the choice is yours.


1 lb Penne

2 medium tomatoes, diced

4 oil packed sun-dried tomatoes

2 tablespoons tomato paste

4 large basil leaves

1 garlic clove1/3 cup extra virgin olive oil

kosher salt and freshly ground pepper

10 kalamata olives, sliced

1/2 tablespoon capers

Boil pasta till al dente

In a blender, puree the diced and sun-dried tomatoeswith the tomato paste,basil, garli and olive oil. Pour the sauce into a large bowl and season with salt and pepper.

Toss in sliced olives and capers.Stir.

Stir in the hot pasta and serve.


Orecchiette with No -cook Arugula , tomato and Pecorino Romano

Once again I love this pasta. I am a great fan of Orecchiette, cooked al dente(to the tooth) it is greatly satisfying. The cherry tomatoes are bursting with flavor in the summer ,and lets face it clean up is a snap…can’t help but love that!!1

1 lb orecchiette or Mezzi Rigatoni pasta


1 lb cherrt tomatoes, washed , dried and halved

1 lb arugula, washed and dried throughly

1/4 cup Basil oil or extra virgin oil

1/4 cup chopped fresh basil leaves

Freshly ground black pepper

2-3 ounces Pecorino Romano cheese, shaved with a vegetable peeler.

2 ounces toasted Walnuts or Pine nuts

Cook pasta according to package , or till al boiling ,salted water

While pasta is cooking, Place rest of ingredients in a large non reactive serving bowl, except for the Pecorino cheese and Walnuts

Place the cooked, drained pasta into the bowl with the rest of the ingredients and toss.

Garnish with the Walnuts and Pecorino.


Serves 4-6

Pasta with Tomato Vinaigrette

I found this recipie years ago written by Michael chiarello . Over the years I have modified it using different seasonal vegetables, but I must say I totally love this dish in the hot summer months. It is so easy to make and clean up…too little to mention. This dish uses the Basil oil also posted on my site. Enjoy.

 Serves 6

8 medium Vine -ripened red tomatoes,peeled, seeded, and finely chopped.

2 tablespoons minced shallots

1 tablespoon minced garlic

6 tablespoons finely chopped flat leaf parsley

1/4 cup fresh squeezed Lemon juice

1 cup basil olive oil

salt and freshly ground pepper

1 1/2 lbs Rigatoni or Orecchiette

1 cup freshly grated Parmesan cheese

Mix together tomatoes, shallots, garlic, 1/4 cup parsley,lemon juice,basil oil,and salt and pepper to taste in a large ceramic bowl. If making ahead omit the salt till 15 minutes prior to serving or all the juices from the tomatoes will be drawn out.

When ready to eat, bring large pot of salted water to the boil and cook pasta till al dente. Drain well and toss with vinaigrette.

Add 1/2 cup cheese and mix well.