Maybe the season for fresh tomatoes has already passed but why not enjoy them some more?
You can get a various types of tomatoes at markets or in shops. They have a wonderful taste, shaped by the sun, and they occur in different sizes and shapes, depending on their type.
Raspberry tomatoes are irreplaceable for me in sandwiches. When I make salads, I go for cherry tomatoes.
I also like cocktail tomatoes – I used them recently for the preparation of the pasta in this recipe. It so happened that the tomatoes were of different sizes, smaller and larger. I cut the larger ones into quarters, and threw in the smaller ones whole.
I also added fresh peas to the cherry tomato-based sauce. It made the sauce not only creamy but you could also feel the crunchy grains of green peas in it.
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Optional: Parmesan cheese for sprinkling pasta.
Pour olive oil into a frying pan, add crushed garlic, finely chopped chili peppers and cherry tomatoes. Fry on a low heat altogether for 15 minutes. After 10 minutes add green peas, salt, pepper and lemon juice. Simmer for another 5 to 7 minutes.
Cook the pasta in salted water. Mix with the tomato sauce. Sprinkle with Parmesan cheese.
I used cocktail tomatoes to prepare the sauce. However, if you have another kind of tomatoes at hand, you can use them freely. You should, however, cut them into smaller pieces.
I used fresh green peas – you can replace them with frozen ones if necessary.
Do you like tomatoes? If yes, then try our recipe for Tomato tart with mini meatballs.
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