CW Florida Quarantine Cookbook

Heidi Peckhaus | Miami Roma Tomatoes with Basil Over Pasta

Prep Time: 5-10 Min. | Cook Time: 5-10 Min. | Makes 8 servings

6 – 8 Roma tomatoes (don’t substitute, the riper the better) EVOO – use a good one, preferably one you find in a dark bottle/container, light olive oils have no place in this dish Fresh basil leaves Freshly grated parmesan cheese Pasta of your choice (thin spaghetti or a thin fettucine work best, I actually use GF lasagna noodles and break to small pieces) Ingredients

Preparation

Your preparation and cooking time will be under 15 minutes making this a great dish to make during the work week. Wash the tomatoes and cut into small chunks. Simply add EVOO into a saucepan and add the tomatoes and begin to cook over medium heat. I add a few pinches of sea salt – now I’m not opposed to adding more spices like oregano, pepper, onion powder, or whatever floats your boat, so spice away as you see fit. However, you may want to try the simple version first. Cut up ½ of the basil and add to the tomatoes. Stop the cooking process and let the mixture get to know each other. Prepare the pasta of your choice.

Serve with pasta on the bottom of the bowl topped graciously with the tomato mixture. Add some fresh basil leaves on top along with the freshly grated parmesan cheese and buon appetito! Heidi’s Tips: Please enjoy with a lovely glass of Pinot Noir – I enjoy Russian River, top choice would be Belle Glos Pinto Noir Dairyman (higher price point) or Meiomi Pinot Noir (lower price point). p.s. you can also add fresh mozzarella slices or those little mozzarella balls – I’m just giving you the healthy version!