PASTA WITH FRESH POMODORO SAUCE

Each month, our Great Performances menus feature seasonal ingredients.

It’s our way of celebrating the earth and bringing our special touch to every menu.

This month we celebrate what may be one of Summer’s freshest ingredients, the tomato.

Celebrate with us and make this pasta with fresh Pomodoro sauce. It’s simple, easy, and delicious.

Bring a large pot of water to boil, salt generously and cook pasta till al dente (follow directions on package).
Reserve 1 cup of cooking liquid then drain pasta.
Immediately combine pasta, diced tomatoes, basil, salt, chili flake, 2 tablespoons olive oil and reserved pasta water.
Mix gently but thoroughly. Check for seasonings; if the tomatoes are very sweet you may need more salt.
Divide between 6 warmed plates, garnish with additional basil, a drizzle of olive oil and freshly grated Parmesan cheese.
Serve warm.

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This month we’re celebrating Preservation with a Tomato Jam recipe brought to you by Chef Mike Deuel.

This month we’re celebrating Preservation with “Thunder Quickles” brought to you by Teen Students at The Sylvia Center.

This month we’re celebrating Preservation with a Berry Jam recipe brought to you by Pastry Chef, Albert Bello.

This month we’re celebrating Preservation with a Rhubarb Chutney recipe brought to you by our Culinary Director, Andrew Smith.

This month we’re celebrating Preservation with a Ramp Pesto recipe brough to you by our Culinary Director, Andrew Smith.