Tomato’s Bounty Makes Classic Pasta

If you’ve tended your garden faithfully, by now you should have an abundance of red-ripe tomatoes.

If some are plum, or sauce, tomatoes, here’s a perfect way to make the most of them. Simply toss cappellini with this uncooked sauce of tomatoes, garlic, basil and olive oil. It’s a classic Italian dish that works well with two other classics, a Caesar-type salad and zabaglione --in this case flavored with blackberries.

The result is a menu that couldn’t be easier to throw together. And since neither the tomatoes nor the blackberries are cooked, their natural goodness truly comes through. Fortunately, not everyone thinks that pasta alla checca’s time has come and gone.

Menu

BLACKBERRY ZABAGLIONE

CAESAR SALAD

CAPPELLINI WITH TOMATOES AND BASIL

Staples:

Salt and pepper

Garlic

Olive oil

Cappellini

1/4 pound Parmesan cheese

Eggs

Sugar

Marsala

SHOPPING LIST:

2 pounds plum tomatoes

Bunch basil

Loaf French bread

Head Romaine lettuce

Lemon

1 can anchovies

Pint blackberries

GAME PLAN:

Night or Morning Before: Make Zabaglione; refrigerate.

One Hour Before Meal: Make croutons for salad, set aside. Make dressing for salad, refrigerate.

Half an Hour Before Meal: Seed and chop tomatoes; combine with salt

15 minutes Before Meal: Add olive oil, garlic and basil to tomatoes. Wash and chop lettuce. Put pasta water on to boil.

Just Before Serving: Cook cappellini, toss with tomato mixture. Toss salad. Add croutons. Add berries to zabaglione.

CAPPELLINI WITH TOMATOES AND BASIL

2 pounds plum tomatoes

2 teaspoons salt

6 large cloves garlic

8 to 10 large basil leaves

1/4 cup extra-virgin olive oil

Freshly ground black pepper

3/4 pound cappellini

Cut each tomato in half and squeeze out seeds. Chop tomatoes and place in a large bowl. Add salt and toss gently to distribute salt evenly. Let stand 15 to 20 minutes.

Slice garlic and basil thin. Add garlic, basil, olive oil and pepper to taste to tomatoes. Stir gently.

Bring large pot of salted water to boil, add pasta and cook just until barely done, 2 to 3 minutes. Drain and toss with tomato mixture. Serve immediately.

Makes 4 servings.

Each serving contains about:

487 calories; 1,203 mg sodium; 0 cholesterol; 15 grams fat; 76 grams carbohydrates; 13 grams protein; 1.77 grams fiber.

CAESAR SALAD

CROUTONS

2 tablespoons olive oil

2 cloves garlic

1/4 teaspoon salt

12 thin slices French bread

Mince garlic. In small bowl, combine olive oil, garlic and salt. Brush on bread slices. Put bread slices on rack, place rack on baking sheet and bake at 375 degrees until well toasted, about 8 to 10 minutes. Set aside.

SALAD

1 head romaine lettuce

2 cloves garlic

6 anchovy filets

1/3 cup olive oil

1/2 teaspoon salt

Freshly ground pepper

3 tablespoons lemon juice

1/4 cup grated Parmesan cheese

Chop lettuce and place in large bowl.

Mince garlic and anchovies. In small bowl, combine garlic, anchovies, olive oil, salt, pepper to taste and lemon juice. Mix well to combine. Add to lettuce and toss well. Sprinkle Parmesan on salad and toss again.

Divide onto 4 plates and top each plate with 3 croutons.

Makes 4 servings.

Each serving contains about:

426 calories; 1,085 mg sodium; 11 mg cholesterol; 29 grams fat; 33 grams carbohydrates; 10 grams protein; 0.55 gram fiber.

BLACKBERRY ZABAGLIONE

6 egg yolks

1/2 cup sugar

1/4 cup Marsala

1 pint blackberries

In stainless steel bowl, beat egg yolks with electric beater until pale and creamy. Add sugar little at time, beating well after each addition. Beat in Marsala.

Set bowl over, but not touching, simmering water and whisk constantly until thick and foamy, about 6 to 8 minutes. Remove from heat and continue beating 2 minutes.

Refrigerate until completely chilled. When ready to serve, divide custard among 4 bowls or goblets and top with berries.

Makes 4 servings. Each serving contains about:

260 calories; 13 mg sodium; 409 mg cholesterol; 9 grams fat; 34 grams carbohydrates; 5 grams protein; 2.95 grams fiber.