Angel Hair with Tri-color Tomato Sauce

Fast. Healthy. Vegetarian.  This is a great way to use the bounty of fresh tomatoes at this time of year.


4 teaspoons extra virgin olive oil (divided)

4 garlic cloves, minced

2 large shallots, minced

2 lbs. tomatoes, red, yellow and green (heirloom if available) diced

1/4 cup chopped basil

2 sage leaves, finely chopped

1/2 pound whole wheat penne pasta

Salt & pepper


In a skillet, heat 2 tsp. olive oil. Add the garlic and cook over low heat until fragrant, 2 minutes. Add the shallots and cook over moderate heat, stirring, until softened, 4 minutes.

In a bowl, toss the tomatoes with the garlic, shallots, basil and sage. Season with salt & pepper.

In a pot of boiling salted water, cook the pasta until al dente; drain and transfer to the large bowl. Toss well with 2 tsp. olive oil, the tomato mixture and serve. Serves 4.

Nutrition Facts per serving: Calories: 316; Total Fat: 5.2g; Saturated Fat: 0.7g; Cholesterol: 0mg; Sodium: 24mg; Total Carbohydrate: 60g; Dietary Fiber: 10g; Sugars: 8g; Protein: 10g.