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Pasta Fresca
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(Recipe ID: 170)
Serves 6 to 8
Preparation time: 15 minutes; Cook time: 12 minutes
Source: Chef Joseph Lowery
Warm tomato (or other flavor) fettucini served with a cool tomato, feta cheese, and balsamic vinegar dressing. This dish offers a good contrast between the warm pasta and cool topping, great for warm weather.
Ingredients
Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.
- 6-8 Large home grown tomatoes, peeled, juiced, and chopped
- 1/4 cup Chopped bell pepper
- 1 Large purple onion, chopped
- 6-8 ounces Feta cheese, drained and crumbled
- 1/4 cup Fresh basil leaves, cut into slivers
- 1 tablespoon Honey *
- 1 teaspoon Dried oregano *
- Salt and freshly ground pepper to taste *
- 24 ounces Dried fresh pasta, tomato or other flavor *
Instructions
- Prepare and combine all ingredients except pasta.
- Allow to sit covered at room temperature while you cook the pasta.
- Cook pasta to "al dente", drain (do not rinse) and toss with just a little olive oil, salt and pepper.
- Divide pasta into 6 to 8 servings, arrange onto plates and top with Pasta Fresca sauce.
- Serve before pasta cools.
Buy Ingredients
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