Pasta With Fresh Herbs & Heirloom Tomatoes

Pasta With Fresh Herbs & Heirloom Tomatoes

8 garden tomatoes cut into cubes (enough to cover a baking sheet)
2 cloves garlic thinly sliced
drizzle of EVOO
12 ounces of gluten free pasta (I like bionature ziti)
1 inch piece of kombu
¼ cup sliced olives
Fresh garden herbs (Parsley, chives, basil, rosemary, thyme and oregano)
Sea salt and freshly ground pepper to taste

Boil pasta in large pot with plenty of salt and kombu. While the pasta is cooking broil the tomatoes, garlic and olive oil under high heat for 10-12 minutes. Drain pasta, remove kombu and toss with tomatoes, olives and fresh herbs. Season with salt and pepper and enjoy!!!

*Crushed red pepper flakes and nutritional yeast are nice additions. Capers can be substituted for the olives. Kombu increases the nutrition and adds many vital strengthening minerals to the pasta. Enjoy!!!

Nancy Bond Certified Holistic Health Coach and Vegan Cook
www.eathealglow.com eathealglow@gmail.com