Pasta with Yellow Tomatoes and Red Peppers; spring

I had such a fun time last summer…. chopping and freezing all the lovely green and yellow and orange and white tomatoes.

I also froze lots of red Roma’s, which are all gone.

Actually, everything is almost all gone.

I put all the pretty colored tomatoes to good use over the winter.  I used the orange in a Smoked Salmon Lasagne, and the white in White Chili. The green made a pretty sauce for some Stuffed Mushrooms.

I’m now at the point where I’m using the tomatoes because they’re tomatoes and not to match any particular color.

The taste is still great, but the color can be a little off….

But, it’s spring – and they are still much better than supermarket tomatoes.

Pasta with Yellow Tomatoes and Red Peppers

Total time: 30 minutes


  • 10oz (300gr) sausages, cut into 1″ pieces
  • 4 green garlic, sliced
  • 1/2 red bell pepper, sliced
  • 2 cups yellow tomatoes, peeled, chopped
  • 1/3 cup Greek olives, chopped
  • 3oz (90gr) feta cheese, crumbled
  • 1 tsp paprika, smoky or sweet
  • 1/2 tsp cumin
  • 1 tbs sherry vinegar
  • 2 tsp olive oil
  • 1 1/4 cup pasta – penne, rigatoni, fusilli

Pasta with Sausage and Yellow Tomatoes


  • Cook pasta according to package instructions. Drain.
  • Heat oil in large nonstick skillet over medium-high heat.  Add paprika, cumin and sauté 20 seconds. 
  • Add sausages, peppers and sauté 5 minutes.
  • Add green garlic and sauté 5 minutes longer
  • Add tomatoes, their juices and simmer, uncovered, 10 minutes or until sauce thickens. 
  • Add vinegar, olives, feta and stir gently. 
  • Add drained pasta, toss to mix well and serve.

Ahhh, Spring.

I don’t know why, but I was meandering down memory lane today, remembering springs from my childhood.

I’ve always loved spring. 

Growing up in Wisconsin, after cold, snowy winters, spring fever used to hit hard. On the first nice days we were out, running and playing all day.

We lived in the Mississippi river vally with high bluffs behind our house. We weren’t allowed to hike in the bluffs in the summertime – too many rattlesnakes. (They were guys in my hometown that made their living hunting rattlesnakes and selling them to Mayo clinic.)

But, in the spring, we’d pack a lunch and go exploring…. climbing trees, following trails, checking out caves, balancing on logs to cross streams, jumping off the sandcliffs.

The parents yelled ‘Be Careful!’ as we left in the morning and that was it.

We’d get home in time for dinner, exhausted, but happy, with stories to tell – a red hawk or an eagle that we spotted, maybe a silver fox….

Golly, such a reckless childhood and, yet, and here I am…. 

5 thoughts on “Pasta with Yellow Tomatoes and Red Peppers; spring”

  1. Thank you for this taste of spring as I patiently (ahem) wait for this one to arrive. I grew up on the northern Iowa side of Minnesota, along the Des Moines river…by the side of which we would play all summer long. But not in the spring, when it was swollen and running fast…

  2. I hope the picture you painted of that bluff behind your house looked as good as the picture I saw in my mind reading your words.

  3. Meredith, we got regular flooding as well – that’s why we went up in the bluffs LOL
    manningroad, we really are lucky. I don’t think it’s very possible any longer.
    Val, it’s nice to have them – almost gone, now…
    Phoenicia, if only I had the time…. maybe this summer

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