Yellow Pear Tomato Sauce with Pasta Elbows

By Laura Hanson

I can’t get enough of those delicious little yellow pear tomatoes. Their sweetness pairs wonderfully with a little garlic and fresh basil. This recipe is inspired by Jenny Bonde from Shooting Star Farm.

Ingredients

  • 2 Tbsp Napa Valley Naturals organic extra-virgin olive oil*
  • 1 quart yellow pear cherry tomatoes*
  • 1 large garlic clove, minced*
  • ¼ t Stone’s Throw organic sugar*
  • 14 oz Eden Organic Kamut pasta elbows*
  • Fresh basil leaves, to taste*
  • Sea salt and fresh pepper, to taste

    • Directions

    Heat olive oil in large nonstick skillet until very hot (but not smoking). De-stem and wash tomatoes. Add them to the skillet and let the tomatoes sizzle for a minute or two, shaking pan occasionally.

    Mince garlic and add with salt. Stir and cover pan. Cook over medium-high heat until the tomatoes can easily be flattened with a spoon, about 5 min.

    Meanwhile, cook pasta in a pot of boiling water until al dente. Drain and keep warm until sauce is done.

    Uncover pan and flatten tomatoes to release all the juices. Continue to cook uncovered, stirring occasionally, until sauce is thickened, about 15 min.

    Add the sugar and more salt & pepper to taste.

    Serve hot sauce over pasta and sprinkled with basil cut into thin strips. Pair with a simple green salad and a loaf of Bakehouse Italian bread.