Nothing says northern California summer more than this. We’ve paired our Identity Preserved Fettuccine made with wheat grown by the superstars at Full Belly Farm with a fresh conserva of dry-farmed Early Girl tomatoes. Cherry tomatoes or sweet 100s would work well too.
5 oz Community Grains IP Fettuccine
1 pound tomatoes: early girls quarted, cherries halved
2-3 cloves garlic minced & smooshed into a paste
4 basil leaves
2 tablespoons good olive oil
1 tablespoon red wine vinegar
salt & pepper to taste
fresh grated parmesan to finish
Mix tomatoes, garlic, basil, olive oil, red wine vinegar, salt and pepper. Let stand for at least 30 minutes.
Cook pasta until just done. Drain.
Portion pasta into bowls and scoop fresh tomatoes on top. Additional oil can be added to finish along with grated parmesan cheese.