When my kids were little I would mix vegegetables into red pasta sauce to hide them. Now I can just put them on top. The early girl tomatoes are in the farmers market right now and they will not be around too much longer. I just love the punch in their flavor. I made this pasta and got a little creative with the garnish of zucchini. It’s a fun presentation and the zucchini folds into the pasta.
1 tsp. sea salt
1 box spelt or your favorite pasta
2 Tbsp. olive oil
10-12 early girl tomatoes
1-2 cloves minced garlic
1 medium size zucchini
2 Tbsp fresh basil
Being a pot of salted water to a boil for the pasta
For the sauce
Heat a saucepan with 2 tablespoons of olive oil. Cut up 12 early girl red tomatoes, add to the pan.
Mince 1-2 cloves of garlic. Add right on top of the tomatoes. Cook for 10 minutes, using a fork, occasionally smash the tomatoes. If the sauce is too thick, add a spoonful of the pasta water.
Using a vegetable peeler, peel the zucchini unto long strips.
Drop Into the boiling water for 1 minute. Remove from the pan, cover and set aside. Add the pasta to the water and cook according to package directions.
When the pasta is done, drain, and put in the pan with the sauce. Add the basil and stir. Place the pasta into individual bowls and put a portion of the zucchini on top.
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