Harvesting the end of summer tomatoes, sweet peppers and fresh herbs to make a fresh pasta sauce. A little olive oil to cook the onion, garlic, and peppers with sprigs of thyme, oregano and basil. I just lightly cook the tomatoes so they hold their chunky shape, using Romas, a gigantic yellow tomato, and a handful of assorted sweet cherry and pear tomatoes.
Once the peppers, onion and garlic have softened completely, I add the chopped tomatoes with sprigs of fresh herbs to simmer gently for just a few minutes.
Cook brown rice pasta just al dente, drain and rinse, and coil onto a plate. Top with the chunky sauce, some fresh basil leaves and shaved Parmesan for a last of summer treat. Mangia!