So, last year I said I wouldn’t plant so many tomatoes. And I didn’t. But I still planted a ton. Everyday new ones have ripened and are just begging to be picked. And pick I must.
Oh, how I am loving them. They are the basis for most of what I am making and eating right now…galettes, salad, pasta….Nights when I am exhausted, starving, and just want something quick, I end up making pasta (well, not the actual pasta…that is for when I have time and am not exhausted). So, here it is. Honestly, it is not even a recipe. It is just a guide.
Fresh Tomatoes + Pasta:
Serves 1 (but just multiply according to how many people you want to feed)
- 1/2 Tbs butter
- 1-2 garlic cloves minced (I like garlic so I say the more the merrier, but adjust as to preference)
- 3 cherry tomatoes, quartered
- small handful of basil, julienned
- appropriate serving of pasta (whatever you prefer…I like this on everything, but think ravioli is especially nice, particularly a sweet potato ravioli)
- salt + pepper to taste
- optional: parmesan, walnuts, freshly grated nutmeg
Start by cooking the pasta according to given directions. While the pasta is cooking, melt the butter on medium low in a sauté pan and add the garlic. Sauté until the garlic is golden and the butter begins to color. If you want a brown butter sauce, by all means, go for it. Just don’t add the garlic as the butter browns, otherwise it will become bitter. Remove from heat. Once the pasta has finished cooking, drain, reserving a slight amount of the pasta water. Add the pasta and water to the pan with the butter and garlic and toss. Plate the pasta and top with the fresh tomatoes and basil. Season according to taste.
Note: If adding walnuts, I think it is nice to lightly toast them in a separate pan until aromatic.