Sauces & Seasonings
4 servings
5 minutes
10 minutes
Chefs Gary Ibsen and Joan Nielsen
This dish comes together quickly, with a fresh, picked-from-the-garden flavor and an amazing show of red, yellow, and green colors.
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 clove organic garlic (large) finely chopped
1/2 pound Cherry Tomatoes (red) rinsed and dried
1/2 pound Cherry Tomatoes (yellow) rinsed and dried
1 bunch organic green onions (about 5 or 6) coarsely chopped, white and green parts included
3 tablespoons herbs coarsely chopped; fresh mix (such as basil, parsley, and chives)
Parmesan cheese or Romano cheese
Heat the olive oil and butter in a large sauté pan over a medium heat. Add the garlic and sauté 2 to 3 minutes. Add the green onions, herbs, and salt and pepper.
Constantly shaking the pan to mix everything together, sauté the mixture until about half of the tomatoes are beginning to burst, 5 to 7 minutes more.
Remove from the heat immediately and toss the tomato sauce with the pasta. Top with freshly grated cheese.
Cook about half a pound (dry weight) of your favorite pasta and have it ready to go in a warmed pasta bowl before you make the sauce.
