Sometimes rainy evenings just call for a warm bowl of pasta. I was inspired by the yellow cherry tomatoes my local market was carrying so I picked some up, along with a can of organic crushed red tomatoes and added some basics that I had around my kitchen.
I was curious about the difference between red cherry tomatoes and yellow cherry tomatoes so I did a little investigating. First, I would say that red cherry tomatoes tend to be a bit sweeter, but in this dish the yellow tomatoes served as a nice contrast to the crushed reds – adding the slightest tang.
It turns out, the redder the tomato, the more lycopene which researchers call the cancer-fighting antioxidant. You can read more about the health differences in this New York Times article. This meal wound up being packed full of strong antioxidant, heart healthy ingredients including gluten-free quinoa pasta, red and yellow tomatoes, garlic, onions and basil (picked right from my kitchen window)!
1 box gluten-free quinoa spaghetti
1 small can of crushed organic tomatoes
1 package of yellow cherry tomatoes
2 cloves chopped garlic
1/2 shopped red onion
a few leaves of chopped fresh basil
salt and pepper to taste
grated fresh parmesan cheese to sprinkle on top
Boil some water and add a dash of olive oil. Cook the pasta for 6-9 minutes or as instructed on package. When it’s done cooking, strain the pasta and let sit in strainer while you add remaining ingredients into the pot. Mix together on medium heat and add pasta back in and mix well. Sprinkle some parmesan on top and serve.