Cherry Tomato Pasta Sauce
Contributed by: NAPSA
(NAPSA) - If you want to help your family be a picture of health, try adding colorful tomatoes to everyday dishes.
Red, vibrant tomatoes are a delicious way to boost your vitamin C, vitamin A, iron and beta-carotene-an antioxidant said to contribute to lowering the risk of cancer. Plus, tomatoes grown in Mexico are available during the colder months, meaning your family can enjoy them year-round.
So how can you add more tomatoes to your diet? Pasta sauce is a great place to start. Try this recipe from "The Great Tomato Book" by Gary Ibsen and Joan Nielsen.
Cook about half of a pound (dry weight) of your favorite pasta and have it ready to go in a warmed pasta bowl before you make the sauce. This dish comes together quickly, with a fresh, picked-from-the-garden flavor and an amazing show of red, yellow and green colors.
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 large clove garlic, finely chopped
- 1/2 pound red and yellow cherry tomatoes, rinsed and dried
- 1 bunch green onions (about 5 or 6), coarsely chopped, white and green parts included
- 3 tablespoons coarsely chopped mixed fresh herbs, such as basil, parsley and chives
- Salt and freshly ground black pepper, to taste
- Freshly grated Parmesan or Romano cheese
Heat the olive oil and butter in a large saute pan over a medium heat. Add the garlic and saute 2 to 3 minutes. Add the red and yellow cherry tomatoes and saute 2 to 3 minutes. Add the green onions, herbs and salt and pepper.
Constantly shaking the pan to mix everything together, saute the mixture until about half of the tomatoes are beginning to burst, 5 to 7 minutes more. Remove from the heat immediately and toss the tomato sauce with the pasta.
Top with freshly grated cheese.
For more information, tips and ideas, visit the Web site www.freshfrommexico.com.
Serving Size: Makes 4 Servings