Angel Hair with Green-and-Yellow-Tomato Sauce

Jere and Emilee Gettle love the Green Zebra tomato, which is as sweet as red ones but with a citrusy tang. They toss it with yellow tomatoes for a colorful, uncooked pasta sauce.

  • Total Time:
  • Servings: 4 first-course servings

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  • 2 tablespoons pure olive oil
  • 4 garlic cloves, minced
  • 2 large shallots, minced
  • 1 pound yellow tomatoes, diced
  • 1 pound ripe green heirloom tomatoes, such as Green Zebra, diced
  • 1/4 cup chopped basil
  • 2 sage leaves, finely chopped
  • Salt
  • 1/2 pound angel hair pasta
  • 2 tablespoons unsalted butter, at room temperature, or 2 tablespoons extra-virgin olive oil

How to make this recipe

  1. In a skillet, heat the oil. Add the garlic and cook over low heat until fragrant, 2 minutes. Add the shallots and cook over moderate heat, stirring, until softened, 4 minutes.

  2. In a bowl, toss the tomatoes with the garlic, shallots, basil and sage. Season with salt.

  3. In a pot of boiling salted water, cook the pasta until al dente; drain and transfer to the large bowl. Toss well with the butter; serve.

Contributed By Photo © Kana Okada Published August 2011

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