Project Description


Photo by Jaclyn Coleman.

Nothing says northern California summer more than this. We’ve paired our Identity Preserved Fettuccine made with wheat grown by the superstars at Full Belly Farm with a fresh conserva of dry-farmed Early Girl tomatoes. Cherry tomatoes or sweet 100s would work well too.

Whole Wheat Fettuccine with Tomato Conserva

Makes about 2 servings.


  • 5 oz Community Grains Whole Wheat Fettuccine
  • 1 pound tomatoes: early girls quarted, cherries halved
  • 2-3 cloves garlic minced & crushed into a paste
  • 4 basil leaves
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp red wine vinegar
  • salt & pepper to taste
  • fresh grated Parmesan to finish


  1. Mix tomatoes, garlic, basil, olive oil, red wine vinegar, salt and pepper. Let stand for at least 30 minutes.
  2. Cook pasta until just done. Drain. Portion pasta into bowls and scoop fresh tomatoes on top. Additional oil can be added to finish along with grated parmesan cheese.