Let’s Cook

Knowing what goes into your meals by cooking with whole, unprocessed foods combined with the ritual of the family meal are important to improving your health and that of your family. In our Let’s Cook column, we will provide ideas, recipes, and conversations that we hope will help reinforce lessons of wellness. Lessons we are teaching in the classroom. Lessons we hope will be brought into your home to support our holistic approach to raising healthy children.

mobile-close-yellow
Resources

Let’s Cook

share

Knowing what goes into your meals by cooking with whole, unprocessed foods combined with the ritual of the family meal are important to improving your health and that of your family. In our Let’s Cook column, we will provide ideas, recipes, and conversations that we hope will help reinforce lessons of wellness. Lessons we are teaching in the classroom. Lessons we hope will be brought into your home to support our holistic approach to raising healthy children.

Pasta with No Cook Tomato Sauce and Ricotta Salata

INGREDIENTS

3 pounds fresh, best-quality tomatoes

1 garlic clove, minced

1/2 cup extra virgin olive oil

1 teaspoon coarse salt, plus more to taste

1/2 teaspoon freshly ground black pepper

1 pound dried pasta of your choice

1/2 cup chopped fresh basil

1 cup grated ricotta salt (or parmesan if that’s what you have)

a drizzle of good olive oil

DIRECTIONS

  1. Make a small X in each of the tomatoes and drop into boiling water for about 30 seconds or until you can see the peels moving away from the flesh of the tomato.
  2. Remove from heat and drain. When cool enough to handle, peel tomatoes.
  3. Cut tomatoes into quarters with remove seeds with your fingers.
  4. Dice tomatoes and place into a mixing bowl.  Add olive oil, garlic, salt, and pepper and toss to combine.  Let marinate at room temperature until ready to use, but at least for 15 minutes.
  5. Cook pasta in salted boiling water according to package directions.  Drain.
  6. Toss the pasta with the fresh sauce and basil.
  7. Top with grated cheese and drizzle with olive oil.
  8. Season with additional salt and pepper if desired.

 

 

 

Harvest