By Chef Gretchen Fayerweather
This dish only requires you to cook the pasta, the residual heat will warm the tomatoes!

3-4 ripe tomatoes (or) 1 pint of cherry tomatoes
5 Tablespoons extra virgin olive oil
2 Tablespoons garlic (or) garlic scapes minced
2 teaspoons freshly squeezed lemon juice
1/3 cup fresh basil and oregano leaves or substitute 2-3 teaspoon each dried herb
Salt and pepper to taste
1/2 pound fresh spaghetti, linguine, or fettuccine
1/2 cup grated Parmesan cheese, optional
1 pound grilled, diced chicken, optional

1.  Gather ingredients. Turn a pot of water on high.

2.  Prepare tomatoes by quartering and deseeding (pushing your thumb through the seeds), then dice. If using small tomatoes, cut out core and dice.

3.  Prepare herbs by picking the leaves off the stem, rinsing in cool water, then roll into a bundle and thinly slice, (this is called “chiffonade”)

4.  Combine tomatoes, herbs, olive oil, garlic, lemon juice, and salt and pepper to taste; mix gently and set aside to marinate.

5.  Bring water to a boil, add fresh pasta; cook until al dente (firm to the bite), about 2 to 3 minutes. Drain pasta and immediately toss with mixture.

6.  Serve immediately, garnish with cheese and add chicken if making this a dinner entrée!

*Save time, grab these kitchen tools:
– Large knife and cutting board
– Large bowl
– Colander / strainer
– Tongs
– Large pot
– Measuring spoons


Riehm Produce Farm, LLC.
7244 N. State Route 53
Tiffin, OH 44883