Pasta with Garden Tomatoes and Fresh Herbs
By the Gourmet Farm Girl

1/4 pound thin spaghetti noodles (enough to yield 2-3 cups cooked)
1 cup yellow pear tomatoes (or any yellow tomato chopped)
1 cup red cherry or grape tomatoes
4-5 tablespoons fresh chopped basil
2-3 tablespoons fresh chopped parsley
4 cloves garlic minced
3-4 tablespoons extra virgin olive oil

Cook pasta according to package directions; drain and  reserve 1 cup pasta water

In a medium size saute pan heat the oil over medium to medium high heat; add garlic and tomatoes. Cook till tomatoes start to soften and blister; 3-4 minutes or less. Stir in fresh herbs; add cooked pasta and gently toss till coated with oil, herbs and tomatoes are mixed in.

Note: if pasta is sticking together; pour reserved pasta water over the pasta and drain prior to adding to the skillet

Serve immediately

Serves 2-3
Double if serving more

ENJOY!