Bold Tomato Pasta

I went to the Crescent City Sunday’s in City Park Farmer Market. They have an option to use the WhatsGood app to preorder from the vendors. On Sunday morning, you drive up and roll through the two aisles of the market with your trunk open and a placard in the window and the venders just put your stuff inside with no muss, no fuss, no contact.

I ordered a big amount of Creole tomatoes (they get their unique flavor from South Louisiana’s alluvial soil) and almost immediately upon returning home had a bacon and tomato sandwich. Delicious but I wanted more.

This is a pasta dish I had in Greece. It was tossed together as sort of an early pre-meal by one of my Dad’s coworkers for the crazy Americans who couldn’t wait until the civilized time of 9 or 10pm for dinner.

A little garlic, a lot of tomato and a touch of cheese make it simple to prepare and amazing to eat. The original was done with spaghetti noodles but I prefer rotini or penne pasta. They also used a goat cheese but I’m using what I have at home – Kraft Shredded Parmesan, Romano & Asiago Cheese.

It tastes like the essence of tomato. So, so good! Very bright and intense and so much better than any sauce from a can or jar.

This is an easy meal to scale up or down. The recipe below is for two people.

Bold Tomato Pasta


2 tablespoon olive oil
3 garlic cloves, minced
2 large tomatoes
½ teaspoon each salt and pepper
½ lb pasta (spaghetti or rotini or penne)
¼ cup Parmesan Romano & Asiago cheese blend 

Cut off a dime-size piece of the base of the tomato using a sharp knife. Grate the tomato from the base along the coarse side of an upright box grater, discarding the skin and stem top.

Bring a large pot of salted water to a rolling boil and cook the pasta to al dente.

Meanwhile, heat olive oil in a large skillet over low heat and add the garlic. Cook until soft and fragrant. Add the grated tomatoes, raise the heat to medium and cook until most of the tomato juices have mostly evaporated and what is left is a thick pulp, about 10 minutes. Add salt and pepper and stir.

Serve the pasta mixed with the sauce and top, if desired, with a spoonful of cheese.

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