Sunday, October 10, 2010

Rigatoni with heirloom tomatoes and garden basil

Riverdog has been giving us beautiful heirloom tomatoes in all different colors, ranging from wine to lemon. And our garden has produced a bouquet of basil with light greens but also eggplant-purples. Toss tomatoes, basil, minced garlic, and olive oil with al dente rigatoni, and serve with a grated parmesan or romano.

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