Wednesday, October 5, 2011

Fresh Garden Pasta

Bev mentioned the other day that she’d like to have pasta with a light sauce and fresh ingredients rather than a cooked red or white sauce.  Since I had seen several lately on the blogs I read, I told her I’d check them out and shortly thereafter, I got a message to shut my computer down immediately due to a cooling problem.

I suggested we just wing it and after some consultation, Bev headed for the kitchen to see what she could come up with – she does much better at winging it than I do. Since this was as good a pasta dish as I’ve ever had (and I’ve eaten a lot of them), we tried to write down the recipe, but it’s all an estimate.


¼ cup Olive oil
5 garlic gloves, minced
2 green onion, sliced white and green parts
8 paste tomatoes, ½’ dice
20 basil leaves, chiffonade
4 sprigs oregano, 3-4” each, leaves removes and chopped
2” sprig of rosemary, leaves removed and chopped
Dozen or so olives of choice, sliced  – she used kalamata
Parmesan to taste – we used quite a bit.


1.    Put the pasta water on to boil and prep your ingredients.
2.    Cook ½ pound of your favorite pasta in salted water al dente.
3.    While the pasta is cooking, add olive oil, garlic, and green onion to a sauté pan over med low heat to get it warm and soften the veggies a little.
4.    When the pasta is done, drain and add to the sauté pan along with the remaining ingredients and toss.

5.    Plate and add S&P to taste, a little more parmesan and basil, and tell your mouth to get ready for a flavor explosion.

If you haven’t had a similar dish and never make another dish from this blog, you really owe yourself this one while the fresh ingredients are still around.  Along with the Chicken Marsala, this is two home run meals in a row for Bev – I’m thinking I should confine myself to the grill and smoker and stay out of the kitchen.  Thanks to those of you who inspired us to try it.

All photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.



  1. I bet you had a pasta of your life;))

  2. Looks wonderful. Please, what is a paste tomato? Is it a fresh tomato that is best used in a freshly cooked dish like this one then eaten as a freshly sliced tomato?

    Sending care to you both, Michelle.

  3. Pasta dishes like this are some of my favorites. Light and delicious! Looks lovely... another winner by Bev!!

  4. Mickle - the terms plum, paste, and Roma get used interchangeably for the smaller teardrop or elongated shaped fleshy tomatoes. Two of the more well known ones are Roma & San Marzano.

  5. Sounds awesome, Larry (and Bev).... Bet you could actually taste the pasta!!!! ha

    Enjoy this gorgeous weather.. We certainly are!

  6. Pasta along these lines is the only way I like it. Yours looks great (or maybe I should say, "Bev's looks great!").

  7. I think this pasta looks and sounds delicious. Love the addition of those strips of basil. I should have done that withthe dish I just posted. Where's Bev when I need her. :)

  8. Mmm I love how fresh and easy this is!

  9. Our weather has turned but I may still get enough herbs and fresh basil for a pasta dinner. What an easy and delicious dish!

  10. The fresh basil really makes a dish pop! don't box yourself in on the grill and the smoker, you have way too much adventure in your for that. Besides it will be getting cold soon, then watcha gonna do? ;-)

  11. Way to go, Bev! Your pasta looks wonderful. My basil plants are getting a little tired-looking but they still taste good in dishes like this.

  12. Bev made a great pasta dish. Love the way you guys use what is available from your garden. We try to eat what is in season, even though our garden has been a bust.

  13. Hey Larry & Bev! Laurie here...

    Your Fresh Garden Pasta looks delicious! I just love pasta, period! Fresh from your garden is healthy & cost effective. A win, win! David & I will give it a try! Thanks for 'winging it' Bev!

  14. Bev rocked it out, this looks awesome! I like that you are using up the last surges of fresh herbs.


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