Recipe of the Week: Roma Tomato Pasta

ROMA TOMATO PASTA 

4-5 very firm plum tomatoes

1 bunch fresh basil

2 cloves fresh garlic, pressed or sliced

½ cup extra virgin olive oil

1 Tbs PChef Pantry Italian Seasoning Mix

Salt and Pepper to taste

1 lb Barilla thin spaghetti (or pasta of your choice)

2 cans chicken or vegetable broth (28 ounces total)

Any ‘add-ins’ you like (zucchini, broccoli, chicken shrimp, asparagus, etc)

Combine broth and raw pasta in deep covered baker or Rockcrok.

Microwave for 16 min on high, stopping to stir half way thru to stir.

If you have any ‘add in’s, add them in at the half way mark

In Manual Food Processor combine fresh basil and garlic…. chop 

Rough chop tomatoes and add one at a time to MFProcessor… chop

Add salt, pepper, Italian Seasoning Mix and EVOO… 

continue chopping to combine until desired consistency is reached.

All liquid should be absorbed when pasta is done. Pour tomato mixture over

cooked pasta and toss…top with fresh grated cheese and fresh basil, if desired

** If you like, you can add julienned zucchini or any other add-ins either at the end or half way thru the cooking time, depending how long they need to cook.

Suzanne Perucci, Pampered Chef

Phone: 845-278-2156

Email: Suzchefbiz@gmail.com

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