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From the SCCC Kitchen: Ripe summer tomatoes add flavor to pasta dish

SCCC’s Lois Keefrider mixes up a summer pasta dish with fresh tomatoes, garlic, herbs and mozzarella cheese. It can be served at room temperature or heated up in the oven to melt the cheese.
Photographer: Patrick Dodson
SCCC’s Lois Keefrider mixes up a summer pasta dish with fresh tomatoes, garlic, herbs and mozzarella cheese. It can be served at room temperature or heated up in the oven to melt the cheese.
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“From the SCCC Kitchen” offers tastes from Schenectady County Community College’s culinary arts program. Today, educational aide Lois Keefrider offers the first of three late summer recipes using fresh, seasonal vegetables. First up: a summer pasta. It’s the attack of the killer tomatoes. It’s late August, and big, red, ripe fruits with names like Jet Star, Big Boy and Early Girl are coming off vines every day. These great picks are packed with juicy tastes ...


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