Introduction: Pasta Fresca

My husband inspired me to make this dish. He was eating some soggy, sad looking lunch called Pasta Fresca. It was not anywhere near "fresca" (meaning fresh).

I wanted to surprise him with the real deal. So I took matters into my own hands and headed to the garden to gather the necessary ingredients. I grew all of the ingredients. Well, not the olive oil and wine! 


- 1 small red onion
- 4 smal garlic cloves
- Tomatoes, I didn't measure, just used what I had ripe. If I had to guess it was about 1 pound of many different varieties.
- Lots of parsley
- Lots of basil
- Olive oil
- 1/2 cup of wine, any wine will do. I had white zinfandel.

-1 box of pasta (any shape)
-Salt and pepper

I used my Ninja food processor for the chopping.

Step 1:

Start the pasta water. The sauce cooks up really quick and you want that past ready to go when the sauce is.

Using a food processor mince the onions and garlic.
Then puree the tomatoes and herbs together.

If you don't use a food processor, just chop the garlic and onion small. Then quarter the tomatoes and mince the herbs.

Step 2:

Are you cooking the pasta yet? don't start this step until the pasta is in that water!

Sauté the garlic and onions on a very hot pan for 2 minutes or so. Add salt and black pepper to it.

Add the wine, stand back because the alcohol whooshes up.

When the wine reduces, in about 3 minutes or so, add the tomato puree and keep stirring on high heat fo about 8 minutes.

Step 3:

Drain the pasta, add it to the sauce. I like to throw in a extra bit of olive oil on top at this point.

Plate your past,a grab the rest of the wine and some good parmesan. Enjoy the garden pasta fresca!