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Rice and Pasta - Fresh Tomato Pasta Toss

  • 1 pound tube pasta, cooked and drained
  • 3 pounds tomatoes
  • 2 garlic cloves, minced
  • 1 tablespoon cooking oil
  • 1 tablespoon fresh parsley, minced, or 1 teaspoon dried parsley flakes
  • 1 tablespoon fresh basil, minced, or 1 teaspoon dried basil
  • 2 teaspoons fresh oregano or 3/4 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/8 teaspoon pepper
  • 1/4 cup whipping cream
  • 1/4 cup shredded Parmesan or Romano cheese

In a saucepan, bring water to boil, dip tomatoes in water; peel skins and discard. Chop pulp; set aside.
In a skillet over medium heat, sauté garlic in oil. Add tomato pulp, parsley, basil, oregano, salt, sugar, and pepper; mix well. Bring to boil; reduce heat. Add cream and heat thoroughly.
Pour over hot pasta and toss to coat. Sprinkle with cheese.
Submitted By: Etta Lay
Williamsburg, Ky.
Scott Morgan Farmers Co-op
Number of Servings: 8
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