Heirloom Organic Tomato Pasta from Chef Ed

Monday, August 8, 2005

Two Servings

8 oz. whole wheat pasta, cooked in 3 cups boiling water with 1 tsp sea salt. Rinse until cold


2 Tbs chopped fresh herbs: basil, rosemary, thyme
3 cloves garlic, chopped
2 cups diced herloom tomatoes
1 cup baby greens (washed and cleaned)
4 thinly sliced crimini mushrooms
1/4 cup olive salad
1/8 cup Chablis wine
1 oz. shaved pecarino Romano cheese
2 Tbs good extra virgin olive oil
salt and pepper to taste


  • Heat oil and add in products one at a time.
  • Save tomatoes until last and then add just to heat tomatoes, not to cook them
  • Then, toss in pasta and serve.

Other available veggies can be substituted!