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Quick pasta with tomatoes

Recipe by:Chad Minton
The Ritz-Carlton, Marina Del Rey


  • Extra-virgin olive oil
  • 2 Heirloom tomatoes
  • Chopped garlic
  • 1 ½ - 2 cups pre-cooked pasta
  • White wine
  • Chicken broth
  • Heavy cream
  • Chopped fresh basil
  • Balsamic vinegar
  • Fresh spinach
  • Shredded Parmesan cheese


Pour about 2 tablespoons extra-virgin olive oil into a hot sauté pan, add about 1 teaspoon chopped garlic, 2 heirloom tomatoes, cut in chunks, a splash of white wine and salt and pepper. Add pre-cooked pasta, ½ cup chicken broth and ½ cup heavy cream. Stir in ¼ cup chopped fresh basil, a splash of Balsamic vinegar and a handful of fresh spinach. Stir gently until all ingredients are heated thoroughly. Serve topped with shredded Parmesan and cracked black pepper.

Serves 1.

Califonia Bountiful