Pasta with fresh kumato

First of all I want to thank all the emails and comments received by the entry above. Actually I was surprised by the amount. Thanks for your words,love and kindness in this difficult moment for me.

But now, more tranquil I back to the recipes and blogging.

 I found these kumatos on the market last week end. They are very sweet and as they ripen from the inside  always retain crispness. Another thing I like on it is the fact that they are not transgenic.

The noodles were very fresh and I put a touch of pink pepper that I got from St. Louis. They were simply delicious. Very fresh and light.

With the surplus kumatos , I had a salad with arugula and red onions and seasoned with pink pepper and truffle oil. I hope you enjoy the recipe.

Ingredients 250 g of dry noodles 100 g of tomatoes kumatos 1 white onion, diced 1 clove garlic, crushed 2 leeks 4 tablespoons grapes oil fresh oregano 50g diced gruyere cheese Salt and pepper pink

Method: Boil the noodles until al dente Place in a large skillet grape oil and saute the onion and garlic and leek until onion is transparent. Add the pasta and stir until blended onion and garlic and leek. Remove from heat and add the quartered tomatoes, cheese cubes and sprinkle with salt and pepper Makes 4 serves