Spinach Garlic Pasta Luce Linguine with Heirloom & Yellow Tomatoes

Serving Size:  4-6


1 lb. Pappardelle’s Spinach Garlic Pasta Luce Linguine
3 tablespoons extra virgin olive oil
4 garlic cloves, minced
2 shallots, minced
1 lb. heirloom tomatoes, chopped
1 lb. yellow tomatoes, chopped
¼ cup fresh basil, chopped
2 sage leaves, chopped
Salt and pepper to taste


  1. In a sauté pan, heat 2 tablespoons of the olive oil. Add the garlic and cook until fragrant (about 1 minute). Add the shallots and cook until softened, about 4 minutes.
  2. In a mixing bowl, toss the garlic and shallots with the tomatoes, basil and sage. Season with salt and pepper to taste.
  3. Cook the pasta in a large pot of boiling salted water until just tender (about 14 minutes), stirring occasionally. Drain.
  4. Toss the pasta with 1 tablespoon olive oil and mix with tomatoes, garlic, shallots, basil and sage. Serve immediately.