Nov 4, 2009

Heirloom Tomato Pasta - Light and full of flavor!



I recently posted another version of this sauce, and when I made this the other night I had to share it with you. It was simply delicious; light and full of flavor. Well maybe it was not light - I am sure the olive oil is not exactly low fat, but at least its heart healthy, right? If you do not have a red chili pepper, a red bell pepper can be substituted. If you are not a fan of spicy foods, omit the red pepper flakes, but leave the chili pepper - it gives it a sweetness, not heat which is what I originally thought.
  • olive oil
  • 1/2 red onion, chopped
  • red chili pepper, chopped
  • 1 tbsp prepared garlic, or 3 cloves garlic chopped
  • 1 pint Heirloom tomatoes, sliced in half
  • pinch red pepper flakes
  • aldente cooked pasta noodles (undercook them by 1 minute)
  • Parmesean Cheese
Heat about 4 Tbsp olive oil in large sauce pan; add onion and red chili pepper and saute until opaque. Add garlic and cook 1-2 minutes. Add tomatoes, red pepper flakes, salt and pepper. Add 2-4 more tablespoons of olive oil and simmer for about 10 minutes. Place aldente cooked noodles into sauce pan; stir and cook for 1 minute. Add 1 handfull of parmesean cheese; stir. Serve topped with parmesean cheese.

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