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Main Dish

Quick pasta with tomatoes

Chad Minton
The Ritz-Carlton, Marina Del Rey

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Extra-virgin olive oil
2 Heirloom tomatoes
Chopped garlic
1 ½ - 2 cups pre-cooked pasta
White wine
Chicken broth
Heavy cream
Chopped fresh basil
Balsamic vinegar
Fresh spinach
Shredded Parmesan cheese


Pour about 2 tablespoons extra-virgin olive oil into a hot sauté pan, add about 1 teaspoon chopped garlic, 2 heirloom tomatoes, cut in chunks, a splash of white wine and salt and pepper. Add pre-cooked pasta, ½ cup chicken broth and ½ cup heavy cream. Stir in ¼ cup chopped fresh basil, a splash of Balsamic vinegar and a handful of fresh spinach. Stir gently until all ingredients are heated thoroughly. Serve topped with shredded Parmesan and cracked black pepper.

Serves 1.

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