Fresh for summer, our breakfast menu offerings range from healthful to decadent with an emphasis on fresh and in-season whenever possible. Plus, upon request, we do our best to accommodate folks with dietary including vegetarian/vegan and gluten-free.
This dish is probably my favorite way to enjoy fresh tomatoes in the summer. It is delicious and easy to make. The key is to have very ripe tomatoes.
Ingredients (measurements approximate)
2 servings of pasta
3 c. diced raw tomatoes at room temperature
2 T. extra virgin olive oil
2 cloves garlic, minced
8 fresh basil leaves, shredded, plus extras for garnish
1 T. fresh thyme leaves
sea salt, to taste
crushed red pepper flakes, optional
several dashes balsamic vinegar
1/2 c. fresh grated Parmesan cheese
While pasta is cooking, combine tomatoes, olive oil, garlic, basil, thyme, sea salt and red pepper flakes. When pasta is done, drain and divide between two bowls. Top with raw tomato sauce. Dress with balsamic vinegar. Top with Parmesan cheese, garnish with basil leaves, and serve right away.