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.
Slideshow:More Quick Pastas
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
1/2 pound angel hair pasta
2 tablespoons unsalted butter, at room temperature, or 2 tablespoons extra-virgin olive oil
How to Make It
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.
In a bowl, toss the tomatoes with the garlic, shallots, basil and sage. Season with salt.
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.
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Review Body: This tastes amazing! Being my first angel hair pasta dish, I've made it as directed. Purchased it from Rossi Pasta. This delicate pasta is great with all the flavors. The only addition was adding fresh parsley instead of basil. However, I'd try adding garlic sauce to it next time. Thanks for this excellent recipe!