Tomato Confetti Pasta

Demonstrated by: Jeanne Vana.
Featured in North Shore-Hawaii Agriculture on October 31, 2004.



Tomato Confetti Pasta

  • 1 teaspoon olive oil
  • 2 garlic cloves, minced or pressed through a garlic press
  • 3/4 cup dry white wine
  • 1/4 cup fresh lemon juice
  • 8 oz assorted Waialua Big Wave baby tomatoes
  • 8 oz Waialua Big Wave beefsteak tomatoes, chopped
  • 9 oz fresh angel hair pasta, freshly cooked, al dente, and drained
  • 1/2 cup julienned island grown sweet basil
  • 4 tablespoons freshly grated Parmesan cheese
  • Freshly ground pepper
  • Chopped tomatoes for garnish


  1. Heat olive oil in a sauté pan over medium heat; add garlic and sauté until garlic begins to brown.
  2. Add wine and cook until wine is reduced by 1/2, about 1 to 2 minutes.
  3. Stir in lemon juice and tomatoes; cook until baby tomatoes are warmed, about 30 seconds.
  4. Place pasta on 4 warm serving plates and top with tomato mixture.
  5. Garnish with basil, Parmesan cheese, black pepper, and chopped tomatoes.
  6. Serve immediately.

Makes 4 servings.


Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.