|Saute a little garlic and shallots; cook up some pasta. Add fresh tomatoes, chopped mozzerella, parsley and basil. That’s it.|
I seem to be spending every waking hour figuring out how to use up the cherry tomatoes and basil that just keep coming. (Was there a little voice whispering, “Fresh pasta?”)
Of course I’ve reverted to my childhood and sometimes find myself wandering the garden in the middle of the night, salt shaker in hand. (Well…nearly, anyway.) I’m grabbing a tiny tomato or two when I walk to the corner for milk. Handing off a handful to the kids who wander by looking at tomato plants that by now grow out into the driveway. And. More than one person struts by singing “Little Shop of Horrors.” Don’t think I haven’t thought of it. Nothing I do can stop this red and green machine. The only solution is to eat. Night and day. I’m somehow reminded of Raffi here? “I like to eat, eat, eat…”
click in the left-hand bottom corner for the start arrow to appear:
Translation: eat, tomatoes, my lover…..eat, tomatoes, night and day…..That gives healthy look…it’s full of vitamins…vitamins A B C it is Well for the health…. et voila!
Meanwhile, here’s the easy method to making this fresh tomato pasta–no real recipe needed. Follow the pics:
1. Bring to a boil 6 qts of salted, peppered water with a couple of big sprigs of basil…Meanwhile:
|2. Warm 1/ 4 cup olive oil over medium low heat with a big pinch of crushed red pepper, 2 large minced shallots, and 3 minced garlic cloves. Let cook gently 2-3 minutes until vegetables are softened.|
|3. Meantime, cut 8 oz fresh mozzerella into 1 inch pieces; set aside.. 4. Drop 9 oz fresh linguine into the by now boiling water.|
Let the pasta cook about 3 minutes (then drain) while you:
|5. Slice in half about 3 cups of cherry tomatoes (or use large tomatoes and dice them)|
Take a few pictures. This is beautiful food.
if you liked this, you might like my garlic bread grilled tomato sandwich on the dinner place blog (it’s also on food52):
Sing a new song,