Fresh Tomato Sauce with Farfalle

Enjoy a burst of summer flavors with the Fresh Tomato Sauce with farfalle (bowtie), featuring a medley of heirloom and grape tomatoes paired with creamy mozzarella and fragrant basil.


  • 3 cups uncooked farfalle (bowtie) pasta
  • 4 GREENHOUSE heirloom tomatoes (select different colors), cut in chunks
  • 1 pint of GREENHOUSE grape tomatoes, cut in half
  • ¼ cup extra-virgin olive oil
  • 7 oz fresh mozzarella cheese, cut into chunks
  • 1 clove garlic, minced
  • salt and black pepper to taste
  • 1 bunch fresh basil, torn


  1. Cook pasta according to package directions.
  2. In the meantime, in a large serving bowl, combine the tomato, olive oil, mozzarella cheese, and garlic. Season with salt and pepper to taste.
  3. When pasta is cooked, drain, and toss on top of the tomato mixture. Coat the pasta with the tomato mixture. The heat from the pasta will partially melt the cheese.
  4. Top with the torn basil leaves. Taste and season with additional salt and pepper, if required.


*Recipe courtesy of DelFresco Pure


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