[June 16, 2011] A one-dish wonder Tweet Jun 14, 2011 (Gloucester Daily Times - McClatchy-Tribune Information Services via COMTEX) -- Tomato Herb Pasta This is a recipe to add to in your cookbook this summer, especially when you start to get fresh tomatoes and herbs from your garden, at the farmers market, farmstand, etc. Gina Weishaupt of Boxford offers a perfect way to use such fresh vegetables and herbs to make a fresh pasta dish, suitable for entertaining larger groups. Did you know that a tomato is technically a fruit and not a vegetable, since it has seeds? Fruit or vegetable, tomatoes are one of the primary ingredients of Weishaupt's "one-dish wonder." She says her Tomato and Herb Pasta qualifies as a one-dish wonder because the whole meal will be served in one dish, or bowl in this case. It's easy and delicious with a presentation that's easy on the eyes. Preparing this dish is fireworks for the senses, Weishaupt says. Tubular pieces of pasta rolling around in bubbling, steaming water, the sound and feel of a sharp knife creating juicy bite-sized pieces of bright red plump tomatoes, the overwhelming fragrance of fresh herbs such basil, parsley, chives and thyme as they get chopped into edible confetti. If that isn't enough, how about the creamy result of stirring in ricotta and grated Romano cheese to the hot drained pasta? All of these ingredients come together in one large bowl that results in the one-dish wonder, Tomato & Herb Pasta. So, pick some low hanging "fruit" and give this recipe a try. It might just become your new favorite one-dish wonder. Tomato & Herb Pasta with Ricotta Ingredients: 1 pound of ziti or penne Kosher salt and pepper 2 vine-ripe tomatoes 1/8 cup chopped basil 1/8 cup chopped parsley Juice from 1/2 lemon 2 tablespoons olive oil 1/2 cup ricotta cheese 1 cup grated pecorino Romano cheese 2 tablespoons toasted pine nuts 1/2 cup pasta water (reserved from cooking pasta) Instructions: 1. Chop tomatoes in to small pieces, chop herbs and put all in a medium-mixing bowl. Add olive oil, lemon juice, salt and pepper. 2. In a small skillet, toast pine nuts until golden brown; cool and then add to mixing bowl. 3. Cook pasta to al dente and drain, reserving 1/2 cup of pasta water. Transfer hot pasta to a large serving bowl. 4. Stir in ricotta and Romano cheese and pasta water. Gently mix until pasta is coated and cheeses are evenly distributed. 5. Add tomato and herb mixture and gentle fold into pasta. 6. Top with grated cheese and herbs. Serve hot. ---- Recipe courtesy of Gina Weishaupt, "Gina's Everyday Gourmet," Boxford Cable TV, www.boxfordcabletv.com, 2011. To see more of the Gloucester Daily Times or to subscribe, go to http://www.gloucestertimes.com/. Copyright (c) 2011, Gloucester Daily Times, Mass. Distributed by McClatchy-Tribune Information Services. For more information about the content services offered by McClatchy-Tribune Information Services (MCT), visit www.mctinfoservices.com. [ Back To TMCnet.com's Homepage ]