Flavorful Heirloom Tomatoes
& Pasta (serves 4)
Ingredients:
8 medium ripened and large colorful Heirloom Tomatoes / chopped into bite-size pieces
1 can Garbanzo Beans / add liquid from entire can
1/2 small jar Kalamata Pitted Black Olives * / sliced and add 1/2 amount of olive liquid from jar
1 handful fresh basil / chopped
1 can anchovies (optional) / chopped into small pieces and add oil
2-3 cloves garlic chopped
3/4 cups extra virgin, cold-pressed Olive Oil
2-3 tablespoons Worcestershire Sauce
2-3 tablespoons Balsamic Vinegar
Salt and pepper to taste
Hard cheese (asiago, cave age, etc.) / shaved individually onto serving at table
1 bunch organic Broccoli / chopped with partial stems in large pieces / lightly steamed
1-2 packages pasta of choice (If gluten intolerant use rice pasta)
In mixing/ serving bowl add the above ingredients and toss well. (Can be refrigerated up to 3 hour before serving).
In large pot boil water and follow pasta cooking directions.
When pasta is cooked and placed in colander rinse with cold water.
Place pasta and top with tomato mixture and lots of liquids.
Serve with side of steamed broccoli on same plate (colors look great together).
