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• Breakfast Quinoa

• Bruschetta Sauce for Pasta

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• Crispy Portobello and Chevre Ravioli

• Curried Quinoa Salad with Black Beans and Mango

• Forage Caprese Picnic Salad

• Fresh Fig, Prosciutto and Gorgonzola Pizza

• Fridge-Cleaner Strata

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• Lokshin Kugel (Noodle Pudding)

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• Sweet Potato Aloo Gobi

• Tomato Tarte Tatin with Goat Cheese

• Walnut Farka

Bruschetta Sauce for Pasta

Jul/Aug 2009
Bruschetta, a fresh tomato mixture usually used raw as a topping for crusty bread, also makes a light, fresh pasta sauce. This recipe is from Emily Richards, author of Italian Express.

2 T. extra virgin olive oil
4 Roma (plum) tomatoes, diced
2 garlic cloves, minced
1 T. chopped fresh Italian parsley
1/2 t. dried oregano
Pinch of hot pepper flakes
1/4 t. salt
1 pkg (350 g) fresh pasta
1/4 c. grated Parmesan

In large non-stick skillet, heat the oil over medium heat and cook tomatoes and garlic for about 4 minutes or until the tomatoes become saucy. Add the parsley, oregano and hot pepper flakes. Cook for about 8 minutes or until softened and thickened slightly. Add salt.

Meanwhile, in large pot of boiling salted water, cook the pasta for about 6 minutes, or until tender. Drain thoroughly and toss with the sauce. Serve topped with cheese. Serves 3 to 4.