Tomato Confetti Pasta

Serves: 4
Preparation Time: 15 minutes
1 tsp olive oil
2 garlic cloves, pressed ¾ cup dry white wine
¼ cup freshly squeezed lemon juice
16 oz. Waialua Big Wave Tomatoes(cherries),assorted colors
9 oz. fresh angel hair pasta
½ cup island grown basil 4 tablespoon freshly grated Parmesan cheese, chunks
freshly ground pepper
Bring a large pot of water to a boil & maintain at boil. Warm individual serving plates.
Remove from heat when garlic begins to turn brown & pour in wine.
Return sauté pan to heat. Cook for 1 to 2 minutes, until wine has reduced by half Stir in the fresh lemon juice and baby tomatoes until warm, about 30 seconds. Remove sauté pan from heat
Place pasta into boiling water and cook till al dente, about 1 minute
Drain the pasta and put portion size onto individual warmed plate
Garnish pasta with basil pieces, Parmesan cheese, black pepper & top with tomato Confetti & wine sauce. Serve immediately

As Seen on Hawaiian Electric Co. 12/26/4 on The Electric Kitchen 4:30 pm Sunday


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