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I don’t know about your organic garden, but my 6 plum tomato plants are really giving me more than I can use right now. My brother is sick of seeing me bring him over some. At the age of 73+ I no longer maintain big gardens or do a lot of canning or preserving. But I still love to eat and cook and share my special recipes, especially the ones I gather each time I go abroad and especially to Italy.
Pasta is one of my downfalls in any shape and size and I do enjoy Penne with Asparagus which is Italy is called, “Penne con gli Asparagi”
Even though this calls for Asparagus which are usually not in season in one’s garden when the Italian plum tomatoes are, one can get some fresh asparagus at the super market. However, feel free to substitute any other green vegetable that is growing in your organic garden at the time the tomatoes are ready.
“Penne con gli Asparagi”
Trim and cut into 2 inch pieces 1 pound of thin asparagus or other green vegetable such as broccoli and put them into a pan of boiling water for about 4 minutes. Turn off the heat and using a slotted spoon take out the vegetables and save the water for cooking the penne.
I next take a large sauce pan and heat ¼ cup of extra virgin olive oil over medium heat and add 2 gloves of minced garlic cooking for 2 or 3 minutes until golden brown. Next I add 1 & ½ pounds of Italian Plum tomatoes which I have cored, peeled, seeded and chopped fine and cook for 10 minutes, stirring occasionally.
Meanwhile I return the asparagus or other green vegetable to the original pot of water and bring to a boil, I then add 14 ounces of dried penne and cook for 7 minutes or just until al dente. I then drain and leave a little water clinging to the penne.
I then put the penne mix into a large heated casserole or ceramic serving bowl that I have sitting on a pan of simmering water. I put the penne mix and 1 cup of freshly grated Pecorino Romano cheese and gently stir together. Next I add two well beaten eggs and stir gently for about 3 or 4 minutes until the penne is well coated and glossy.
Now I gently stir in my cooked Italian Plum tomato sauce and season to taste with salt and pepper.
Make sure your serving plates are warmed in the oven as there is nothing worse than cold plates to immediately change the taste of a fine dish such as thing. Feel free to add extra grated cheese at the table.
Serve with some crusty slices of bread and a nice glass of some kind of “dago red” wine.
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Author Bio Box: Arlene Wright Correll
 For more gardening or cooking information click http://www.learn-america.com/
To see Arlene’s Gardens and to read her gardening diaries and to take a walk through her pictorial garden or click on Arlene’s Books where you can download or buy her gardening & cook books, including her new book, “The ABC’s of Wine and Beer Making”. Many of her articles written for Greenthumbarticles have paintings she has created of the subject and they can be seen at her “How to Do It” site. Remember to check out her artwork, especially of her fruits and vegetables. Arlene says, “All my royalties from the sale of my books go to the St. Jude Children’s Research Hospital and I thank you for visiting my site.”
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