Pasta Parmigiano with Stone Fruits Recipe

From Dorothy McNett's Recipe Book.

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Pasta Parmigiano with Stone Fruits

From Dorothy McNett's recipes at A quick and easy way to serve pasta as a side dish or as a salad. Drizzles of extra virgin olive oil may be just what you want at serving time!

1 pound pasta, your choice but try something different
lots of water for cooking the pasta
1 tablespoon sea salt
1 teaspoon extra virgin oil

3-4 tablespoons extra virgin olive oil
fine sea salt
freshly ground pepper
1/2 cup or more freshly ground Parmigiano Reggiano, or a blend of Parmigiano and Pecorino
1-2 red ripe tomatoes, diced, or small baby tomatoes, quartered
1 - 2 fresh ripe peaches, apricots, plums, etc. as desired and available

Bring 6-8 quarts of water to a full and rolling boil in a pasta cooker. Add salt and 1 teaspoon oil. Add pasta, stir to get it dispersed in the water. When the water is back to a boil, start timing, using the suggestions on the package. When done, transfer drained hot pasta to a beautiful bowl. Add olive oil, salt, pepper and ground cheese. Toss in tomatoes and fresh fruits and serve, perhaps with drizzles of extra virgin olive oil.

Recipe created 2003-06-16.

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