Posted on 16 June 2008 by

15-Minute Pre-Tomato-Season Pasta

By Kira Hamman

I had this for lunch today, and it made me feel a teeny bit better about the cold, grey, rainy day (which is great for the plants, I know, I know).


  • 2 tbsp. olive oil
  • 2 large garlic cloves
  • 28 oz. can good-quality whole tomatoes (I like Muir Glen)
  • 3 tbsp. good-quality tomato paste (I like the kinds that come in a toothpaste tube at the Italian grocery)
  • Large bunch of whatever herbs are ready in your garden (I used parsley, chives, oregano, and thyme)
  • ¼ cup good red wine, plus more for drinking
  • Salt and freshly ground black pepper to taste
  • ½ pound your favorite pasta (I like DeCecco penne)
  • Put on a huge pot of salted water for the pasta. While you wait for it to boil, wash and chop the herbs and mince the garlic. When the water boils, add the pasta and cook at a rollicking boil to your preferred doneness.

    Meanwhile, heat the olive oil in a large skillet over medium heat. When it’s hot, toss in the garlic and swirl the pan a few times so the garlic colors a little but doesn’t burn.

    Add the tomatoes in their juice and the paste and stir well to combine.

    Add the wine, stir again, and raise heat to high. Cook until the pasta is done and drained.

    Add the herbs to the sauce, stir, and toss with the pasta. Serve with plenty of freshly grated Parmesan cheese and a glass of red wine, thinking of the warm days ahead.

    2 Responses to “15-Minute Pre-Tomato-Season Pasta”

    1. our friend Ben Says:

      Sounds yummy, Kira! Pasta, tomatoes, Parmesan, wine (and, of course, herbs): a great combination! Thanks for sharing it.

    2. deb Says:

      My mouth is watering. Sounds great.

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