[ THE ELECTRIC KITCHEN]

Tomatoes ride
the waves

This dish was prepared by Jeanne Vanna of Big Wave Tomatoes on "The Electric Kitchen" Sunday. The program airs at 4:30 p.m. on KITV/ABC.

Tomato Confetti Pasta

1 teaspoon olive oil
2 garlic cloves, minced or pressed through a garlic press
3/4 cup dry white wine
1/4 cup fresh lemon juice
8 ounces assorted baby tomatoes
8 ounces beefsteak tomatoes, chopped
9 ounces fresh angel hair pasta, freshly cooked, al dente, and drained
1/2 cup julienned sweet basil
4 tablespoons freshly grated Parmesan cheese
Freshly ground pepper
Chopped tomatoes for garnish

Heat olive oil in a sautŽ pan over medium heat; add garlic and sautŽ until garlic begins to brown. Add wine and cook until wine is reduced by 1/2, about 1 to 2 minutes.

Stir in lemon juice and tomatoes; cook until baby tomatoes are warmed, about 30 seconds.

Place pasta on 4 warm serving plates and top with tomato mixture. Garnish with basil, Parmesan cheese, pepper and chopped tomatoes. Serve immediately. Serves 4.

Nutritional information unavailable

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<a href="indext.html">STORY INDEX</a> <br> <a href="https://archives.starbulletin.com/2004/12/29/news/indext.html">[News]</a> <br> <a href="https://archives.starbulletin.com/2004/12/29/business/indext.html">[Business]</a> <br> <a href="https://archives.starbulletin.com/2004/12/29/features/indext.html">[Features]</a> <br> <a href="https://archives.starbulletin.com/2004/12/29/sports/indext.html">[Sports]</a> <br> <a href="https://archives.starbulletin.com/2004/12/29/editorial/indext.html">[Editorial]</a>	[ THE ELECTRIC KITCHEN] Tomatoes ride the waves This dish was prepared by Jeanne Vanna of Big Wave Tomatoes on "The Electric Kitchen" Sunday. The program airs at 4:30 p.m. on KITV/ABC. Tomato Confetti Pasta 1 teaspoon olive oil 2 garlic cloves, minced or pressed through a garlic press 3/4 cup dry white wine 1/4 cup fresh lemon juice 8 ounces assorted baby tomatoes 8 ounces beefsteak tomatoes, chopped 9 ounces fresh angel hair pasta, freshly cooked, al dente, and drained 1/2 cup julienned sweet basil 4 tablespoons freshly grated Parmesan cheese Freshly ground pepper Chopped tomatoes for garnish Heat olive oil in a sautŽ pan over medium heat; add garlic and sautŽ until garlic begins to brown. Add wine and cook until wine is reduced by 1/2, about 1 to 2 minutes. Stir in lemon juice and tomatoes; cook until baby tomatoes are warmed, about 30 seconds. Place pasta on 4 warm serving plates and top with tomato mixture. Garnish with basil, Parmesan cheese, pepper and chopped tomatoes. Serve immediately. Serves 4. Nutritional information unavailable . \| \| \| PRINTER-FRIENDLY VERSION E-mail to Features Desk BACK TO TOP Text Site Directory: [News] [Business] [Features] [Sports] [Editorial] [Do It Electric!] [Classified Ads] [Search] [Subscribe] [Info] [Letter to Editor] [Feedback] © Honolulu Star-Bulletin -- https://archives.starbulletin.com — ADVERTISEMENT —	— ADVERTISEMENTS — — ADVERTISEMENTS —

Tomatoes ride the waves

Tomato Confetti Pasta

Tomatoes ride
the waves