Saturday, September 05, 2009

101 Uses for a Ripe Garden Tomato: #9--Another Pasta Sauce, Of Course

Try this one: In a big ole cast iron wok or cast iron skillet, saute minced garlic & julienned carrots in olive oil for a few minutes. Add julienned zucchini or other summer squash. Saute some more, but not too much or the zucchini will get too limp. Add chopped tomatoes & saute some more. Again, not too much, just until the tomatoes start to give up their juice. Salt & pepper to taste.

Serve over hot smoked mozzarella ravioli (or tortellini) from RP Pasta. Top with shredded Parmesan or Parmagiano-Reggiano, if desired.

Yum, yum, yum.

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