Trenette with Fresh Tomatoes and Spring Onion
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Servings
2-6
This is a delightful Italian pasta dish that celebrates the flavors of ripe, juicy tomatoes and the mild zing of spring onions. In this dish, trenette, a flat, ribbon-like pasta similar to linguine, is cooked to al dente perfection and combined with freshly chopped produce. These elements are married together by perfect flavors of oil and vinegar. The result is a harmonious combination of textures and tastes, with the sweetness of tomatoes and the crispness of spring onions, all elegantly coating the pasta.
Ingredients
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Pasta Trenette
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Ripe, firm small tomatoes, halved
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Spring onions, super thinly sliced
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Organic Extra Virgin Olive Oil
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White Balsamic Vinegar
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1 small sprinkle of sugar or honey
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Fresh pepper
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Optional: Parmigiano Reggiano
Directions
Cook the pasta until perfectly al dente
Toss the raw tomatoes with spring onions (over heat or not, your choice). Drizzle generously with olive oil, a few drops of white balsamic vinegar and a pinch of sugar or honey. Adjust the taste with freshly ground pepper
Toss the fresh pasta, with a touch of pasta water with the tomato and spring onion mixture
Finish your dish with a drizzle of olive oil and a shaving of Parmigiano Reggiano
