Tomato Confetti Pasta

Demonstrated by: Jeanne Vana

Ingredients

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 oz assorted Waialua Big Wave baby tomatoes
8 oz Waialua Big Wave beefsteak tomatoes, chopped
9 oz fresh angel hair pasta, freshly cooked, al dente, and drained
1/2 cup julienned island grown sweet basil
4 tablespoons freshly grated Parmesan cheese
Freshly ground pepper
Chopped tomatoes for garnish

Instructions

Heat olive oil in a sauté pan over medium heat; add garlic and sauté 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, black pepper, and chopped tomatoes.  Serve immediately. Makes 4 servings.

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