Pasta with Fresh Tomatoes


Summer is all about fresh vegetables from the garden and lots and lots of grilling. We have been using our grill almost every day. I have to admit, I do enjoy it when the hubby cooks and I can prop my feet up for a tad. Plus, he can make a mean steak on the grill....or anything for that matter! Each year we plant a small garden in raised beds because we have a sloped yard. This year we are keeping it simple with a few tomato and cucumber plants and all my must have herbs.  The veggies are starting to come in and I am so excited to be able to pick one of the first off the vine very soon. 



This pasta is perfect to use up those fresh tomatoes, especially on a hot and humid Virginia summer day when you don’t feel like going to an awful lot of trouble with lunch or dinner.  Serve it by itself or with a good crusty bread and a side salad. Now that is some good eatin'

Pasta-with-fresh-tomatoes


Pasta with Fresh Tomatoes

1/2 pound angel hair
2 tablespoons olive oil
3 large garlic cloves, thinly sliced
2 pounds cherry or grape tomatoes
1 cup loosely packed basil, roughly chopped
3/4 teaspoon salt, plus more for seasoning
1/2 cup grated parmesan, plus more for garnish


Bring a large pot of water to a rolling boil. Add in a good handful of salt.  Add pasta and cook al dente or until pasta is slightly undercooked. Using tongs remove pasta from water into a colander. Reserve cooking liquid.  While pasta is cooking, add garlic and olive oil to a very large skillet. Cook on medium heat until garlic becomes soft, about two minutes.  Add tomatoes and salt and cook two minutes.  Add 1/2 cup of starchy cooking liquid leftover from pasta. Bring the mixture to a boil and reduce to a simmer for five minutes — the tomatoes should be starting to burst.  Gently push on them using the back of a wooden spoon if they haven't burst.  (You only want about half to burst.) Add pasta, cook another two minutes. Turn the heat off, add basil and Parmesan cheese and toss to coat. Add more pasta water if needed. Season to taste with salt and pepper.  Serve with extra grated parmesan cheese.




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