Entrées

A fresh, sophisticated version of the robust traditional pasta—sweet with Minzano™ tomatoes and vibrant with an herby citrusy sprinkle.

Makes 4 servings

1 pint SUNSET® Minzano™ Tomatoes
1/2 lb campanelle dry pasta (or substitute penne)
3 Tbsp olive oil
1/2 small white onion, diced
1 SUNSET® Yellow Pepper, diced
2 tsp minced fresh garlic
1/4 – 1/2 tsp crushed red chili flakes
2 Tbsp capers, drained
1/2 cup pitted kalamata olives, chopped
4 anchovy fillets, finely chopped
1/4 cup chopped fresh basil
salt and pepper to taste
extra-virgin olive oil for drizzling (optional)

Lemon Herb Gremolata
2 Tbsp finely chopped fresh parsley
2 Tbsp finely chopped fresh basil
1 Tbsp minced or grated lemon zest
2 Tbsp thinly sliced chives
2 tsp minced fresh garlic

Cut the Minzano™ tomatoes lengthwise in quarters, and set aside.

Make the Lemon Herb Gremolata next by mixing ingredients together in a small bowl. Set aside until ready to serve.

Start the water for the pasta and cook pasta al dente per package directions.

Meanwhile, in a large heavy sauté pan, heat the oil over medium heat until hot. Add the onions and peppers and cook, stirring often, for about 4 to 5 minutes or until just about tender. Add the tomatoes, garlic and chili flakes, and cook, stirring often, for 3 minutes.

Add capers, olives, anchovies and basil. Cook 1 minute, and then toss in the well-drained hot pasta. Taste for seasoning and add salt and pepper if desired.

Divide between bowls and top with a sprinkling of the Lemon Herb Gremolata and a drizzle of extra-virgin olive oil if desired.