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Most of us think of Pasta as a Fall and Winter Dish.  as something to warm up the body.  But Pasta can also be thought of and used a Spring and Summer Dish that can be lightweight and not overly filling.  There is Macaroni Salad, Spring or Summer Pasta Salads and of course cooked Pasta Dishes.  Now most of us probably think of cooked Pasta Dishes as something that is heavy and filling but that doesn’t have to be the case.


Think of lightweight thin noodles such as Linguini or Tagliatelli.  I found a great Tagliatelli at of all places, TJ Max.  This pasta came straight from Italy produced by an old Family Company.  There was enough in the package to probably feed at least 8 people, even those with big appetites.  Since I was only cooking for two of us, I used about 6 nests of the Tagliatelli.


Summer is when the best Tomatoes are produced and taste great when only slightly cooked (and of course raw for salads)  Our Tomato Plants started producing early this year (probably because I planted them early (taking a chance on little or no frost) so for this dish I did use fresh Tomatoes straight from our Garden along with Green and Red Basil.  The purchase products were Garlic, Onion and the Olive Oil

The Pasta was cooked in lightly salted boiling water while I made the Tomato mixture.  One of the nice things about making your pasta this way is that the Tomato mixture needs very little cooking so it is like eating tomatoes fresh from the garden.  You can make this dish from start to finish in about 30 minutes.

Serve with a Green Salad and Crusty Bread (if desired) and have freshly shredded Parmesan on the side.

Small portions of this dish can also be served as a first course to a more complex meal such as fish or meat.

Try this recipe as is or add your own touches as desired.

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