Summer Tomato Pasta!

In summer, when tomatoes are at their peak, we can’t get enough of them. This pasta is a perennial favorite of ours. It all depends upon two ingredients, the quality of the tomato (we only use heirloom) and the quality of the Balsamic. No Costco, go high end!

The recipe for Penne with Tomato and Balsamic Vinegar is from The River Café, one of our favorite restaurants in London. You must eat there if you are in London! The cookbook is entitled: ItalianCountry Cookbook by Rogers and Gray. This is a GREAT recipe! You can get the recipe from our blog of: July 15, 2008. Click the date to get the recipe.

We started with Prosciutto and Melon (with a squeeze of fresh lime juice). The melons this year have been excellent!