Pasta Margherita

This light, quick and easy "no cook" pasta sauce is a delightful way to use basil and tomatoes fresh from the garden. 


8 oz. uncooked angel hair pasta OR 1 box uncooked spiral/rotini pasta
1 cup packed fresh basil leaves
1/4 c. chopped green onions (about 2)
1 tsp. minced garlic
2 c. halved cherry or grape tomatoes OR coarsely chopped Roma tomatoes
1 T. olive oil
1/2 tsp. salt
1/2 tsp. black pepper
1/2 c. grated Parmesan cheese
1/2 c. diced or shredded fresh Mozzarella cheese

• Cook pasta according to package directions, drain, and return to pan.
  
• Meanwhile, combine remaining ingredients, except cheeses, in a food processor or blender. Pulse 10 times or until coarsely chopped.
  No food processor or blender? Just chop by hand and mix well in a bowl.
• Stir (uncooked) tomato mixture into hot, drained pasta. Toss gently to coat.
• Serve warm. Top each serving sprinkled with cheeses.

Serves 4-6

Peperonata

Let's start with an authentic Italian sauce recipe given to me by my Italian mother-in-law. She used all fresh ingredients, but I take a short-cut using frozen vegetables. Either way it's delicious. Freezes well, too.

2 Tbsp. butter
2 Tbsp. olive oil
8 oz. tomato sauce
1 clove garlic, minced
2 Tbsp. red wine vinegar
1 tsp. vegetable bouillon
2 - 16 oz. packages frozen pepper and onion stir-fry mix
hot, cooked rice or pasta

Melt butter in a large pan.
Add the olive oil, tomatoes, garlic, vinegar, and bouillon.
Bring to a boil
Stir in the pepper and onion mix.
Bring to a boil.
Simmer about 30 minutes, stirring occasionally, until creamy.
Serve over hot, cooked rice or pasta.

Serves 4-6