With my busy schedule, it’s hard to fi nd the time to prepare a real dinner in a timely manner.
Recently I spoke to Lorie Savoca, the culinary teacher at Flagler Palm Coast High School and she passed along this simple recipe that she uses in class.
Lorie Savoca’s Fresh Tomato Pasta Dish
(Yields six servings)
What you need:
6 plum tomatoes (or 3-4 regular tomatoes)
¼ medium onion
1 clove of garlic minced or crushed (or ¼
teaspoon of garlic powder)
½ cup canola oil
1 teaspoon vinegar
2 teaspoon oregano
1 teaspoon basil
¼ teaspoon salt
Pepper to taste
1 pound pasta (penne)
¼ cup grated parmesan cheese
1 cup mozzarella cheese
What to do:
Dice the plum tomatoes and put in a bowl. Slice the onion in very thin slices, crush and mince the garlic and add to the tomatoes.
Add oil, vinegar, oregano, basil, salt and pepper to tomato mixture; mix well and set aside.
This can be prepared in advance but should be at room temperature when you mix it with the pasta and cheese.
Prepare pasta according to directions.
Drain pasta and toss with tomato mixture and cheeses.