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| Basil, Tomatoes, and Oregano fresh from our garden |
Summer in Italy (and Southern California) is a time to delight in the abundance of fresh foods found in the garden and at the market. We are starting to have a steady crop of tomatoes in our garden, and I was craving this fresh tomato sauce
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This recipe from Giada de Laurentiis tastes like summer! I used spring onions instead of olives. It would be a great appetizer cut into bite-size pieces.
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Rotini al Sugo di Pomodoro (Fresh Tomato Sauce)
Cook 1/2 Pound Rotini according to package directions.
In a medium saucepan, sautee:1/4 Cup Olive Oil
1/2 teaspoon Garlic, minced
2 Mexican Onions, minced (or half a white onion)
When onions soften, add
1 1/2 Pounds Fresh Tomatoes, diced
Continue cooking, stirring until tomatoes cook down, then add:
15 leaves Basil, chiffonade
Salt and Pepper to taste
Stir cooked pasta into sauce, but reserve enough to top the Chicken.
Quick Chicken Parmigiana
Butterfly 2 Skinless Chicken Breasts.
Coat with Progresso Italian Bradcrumbs.
Pan-fry in a large skillet in 3 Tablespoons of Olive Oil for about 8 minutes on each side.
Top with Parmesan Cheese and a couple spoonfuls of reserved Tomato Sauce.
Buon Appetito!
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| “Secret’s Out” Roses from our garden. |
These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!