Pasta with Fresh Tomato Sauce

Not only are we in the midst of our grape harvest, but tomato season is at its peak as well. Over the past couple of weeks I have put up 42 quarts of tomato sauce, with more to come. Here is a quick way to prepare a pasta meal worthy of the season. Any Taft Street wine will complement it.


  • 1 pound pasta of choice
  • 2/3 pounds fresh tomatoes (heirlooms preferred)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • ¼ cup fresh and dried herbs (basil, parsley, thyme, oregano)
  • Salt and pepper to taste
  • Parmigiano Reggiano, grated


  1. In a saute pan fry the onion and garlic until lightly brown. Add tomatoes and cook until the sauce thickens a bit – 15 minutes or so. Add herb mixture and salt and pepper and cook at low for another few minutes.
  2. Cook pasta in lots of boiling water, as per instructions.
  3. Drain and add to sauce and mix thoroughly.
  4. Plate and top with grated cheese. This, a simple salad and good bread, and of course some Taft Street wine, will turn an everyday meal into something special.

Serves 4