It's time to use all of those beautiful and delicious tomatoes in your garden! This recipe is sure to impress.
Ingredients:
2 - 4 tomatoes, heirloom, vine ripened (peeled optional) and rough chopped
3 - 4 garlic cloves, minced
4 Tbsp. olive oil
2 Tbsp. lemon juice
1 cup fresh herbs, rough chopped (Basil, flat leaf Parsley, Oregano)
2 Tbsp. Splenda (or other sugar substitute)
kosher salt & pepper to taste (coarse ground)
1 package Penne pasta (try protein enriched)
Preparation:
Lightly toast garlic in half the olive oil (don’t let the garlic burn)
Add herbs and toss in garlic oil ( 2 minutes)
Add the chopped tomatoes and simmer for 10- 15 minutes
Add salt, pepper and the sugar substitute while the pomodoro sauce simmers (Go light on the salt because the parmesan cheese you add later also seasons the dish. You can always add more salt at the table, if necessary)
Cook pasta according to package instructions just shy of “al dente”
Drain pasta (don’t rinse) and add to the pomodora sauce and allow pasta to finish cooking in the sauce (5 minutes or so more)
Top with freshly grated parmesan (reggiano preferred) and more parsley
Serve with crusty bread