Pasta and fresh tomatoes create a natural

In less time than it takes to call out for dinner and wait for delivery you can have a hearty meal on the table — if you have pasta and a few fresh tomatoes on hand.

For our Chicken and Fresh Tomato Sauce pasta we chose bowties. Kids like bowties because they look fun to eat, and in this dish there’s lots of nourishment with chicken, fresh green pepper, ripe olives and zesty seasoning.

Our second recipe also calls for pasta and fresh tomatoes with an unusual salad dressing. Most salads benefit a lot when fresh tomato is tossed in. The flavor is more intense and the tomato color has a special eye attraction that compliments the other ingredients. If the salad is a green one, for example, the red contrasts beautifully. If it’s a bowl of rice, pasta or potato, the tomato perks up the bland whiteness. More important, the redness of the tomato tells you it’s rich in lycopene, the antioxidant that helps fight heart disease, stroke and certain cancers.

Florida tomatoes are in northern markets now, so always have a few ripening on the counter.

Bowties with Chicken and Fresh Tomato Sauce

1 tablespoon olive oil

1 1/2 pounds boneless chicken breasts, cut in 1-inch pieces

2 Italian frying peppers or 1 small green pepper, cut in 1-inch pieces (about 1 3/4 cups)

2 teaspoons minced garlic

1 teaspoon Italian seasoning

1 teaspoon salt

1/4 teaspoon ground black pepper

1 pound fully ripened fresh Florida tomatoes, coarsely chopped (about 2 cups)

1/4 cup sliced ripe olives

3 1/2 cups bowtie pasta (about 8 ounces)

In large skillet (preferably nonstick) over medium heat, heat oil. Add chicken; cook, stirring often, until browned, about 5 minutes; remove to plate. Add peppers, garlic, Italian seasoning, salt and pepper; cook and stir until peppers are almost tender, about 5 minutes. Add tomatoes and olives; cook and stir until tomatoes soften and mixture is hot, about 5 minutes. Stir in reserved chicken; heat only until hot. Meanwhile, in large saucepan, cook pasta according to package directions; drain and transfer to serving bowl. Stir chicken-tomato mixture into pasta. Serve with grated Parmesan, if desired. Yields: 4 portions.

Tomato-Noodle Salad with Asian Peanut Dressing

4 ounces flat rice noodles or fettuccini

2/3 cup prepared or homemade Asian peanut dressing,* divided

4 cups packed baby spinach leaves (6 ounce bag)

2 fully ripened fresh Florida tomatoes, cut in chunks

1/2 cup sliced green onions (scallions)

Cook noodles according to package directions; drain; transfer to small bowl. Add 1/3 cup of the dressing (recipe follows); cool. In large bowl, combine spinach leaves, tomatoes, green onions, noodles and the remaining 1/3 cup dressing; toss. Yields: 4 portions

*Asian Peanut Dressing: In a blender container, combine 1/3 cup creamy peanut butter, 1/4 cup water, 2 tablespoons lime juice, 1 to 1 1/2 teaspoons Asian chili oil or 1/4 teaspoon hot pepper sauce (Tabasco) and 1 teaspoon sugar; whirl until smooth. Makes about 2/3 cup.