Plant Forward Cooking in Montgomery County: Aglio e Olio with Fresh Tomatoes and Basil

 Welcome to our “Plant-Forward Cooking in Montgomery County: Sustainable and Delicious Solutions” blog series! Created by members of our Environmental Impact Working Group, this series intends to encourage greater adoption of sustainable plant-based eating by Montgomery County residents. Featured blog posts will contain recipes and cooking tips for plant-forward, vegan recipes, with a focus on hyper-local ingredients and seasonal eating options in Montgomery County. We will be working with a variety of local farms, nonprofit organizations, and other partners to generate the recipes, tips and content. We hope to build upon the existing resources that have been created to highlight the abundance of local, seasonal produce that Montgomery County farms and producers have to offer.

The recipe below is courtesy of  James Ricciuti, Owner and Executive Chef of Ricciuti’s Kitchen in Olney, MD. Chef James conducted the chef demo at our MoCo Made Day at the Olney Farmers and Artists Market on Sunday, July 7th, and made this plant-forward recipe using fresh produce from our MoCo Made partner, Common Root Farm. 

In mid-July, local farmers market tables are sure to be abundant with all types of tomato varieties. Tomatoes are at their best this time of year, as are fresh herbs like basil. This summer pasta recipe is light and flavorful, and features the best fresh flavors of summer in a healthy, easy to make dish. It’s the perfect quick dinner for company, served with a glass of local white wine, or for a simple weeknight dinner.

Aglio e Olio with Fresh Tomatoes & Basil (Pasta with Garlic and Oil)

Serves 2

Ingredients

Instructions

See below for photos of the recipe being made by Chef James during our MoCo Made Day at the Olney Farmers Market on July 7th!

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