Tuesday, August 11, 2009

Bounty and Pasta with Fresh Tomatoes and Herbs



Everywhere I go these days I am reminded of the bounty of the season. 

Road side stands are bursting with tomatoes, melons, corn, peaches, squashes and berries of all variety.

My own garden has been gifting me daily with all manner of produce. 

The tiny plants and seeds I set out a few months ago are now large and heavy with produce. 



This has shifted my cooking focus from French, Italian and Bistro to: what can I make with with all this stuff before I have to can, freeze or give it away?

The following pasta recipe is quick, healthy and beautiful when plated. An added benefit is that it won't heat up your kitchen in these dog days of August.  I think you'll enjoy, 

Penne with Fresh Tomatoes and Herbs: serves 4

1 pound penne or cavatelli pasta
1 pound tomatoes - any variety, preferably homegrown or farm bought. (I used a combination of red and yellow grape tomatoes because that's what I had the most of)
2 cloves garlic, minced
2 tablespoons fresh herbs, minced (rosemary, parsley and thyme work well together)
3 tablespoon extra virgin olive oil
3 tablespoons balsamic vinegar
Freshly grated Parmesan for passing

Set your pot to boiling for the pasta. Add salt to the boiling water and cook according to manufacturer's suggestion. 

Meanwhile, warm the olive oil in a small saute pan. When oil is hot, add garlic and saute just until aromatic. Turn off heat and add  1/2 the fresh herbs, set aside. 

Seed and dice your tomatoes over a small bowl to catch the juices. (discard seeds, add diced tomatoes to bowl) Add fresh herbs and balsamic vinegar. Toss to coat. Season with salt and pepper to taste. 




Drain pasta, Toss with garlic, herb and olive oil mixture. 

Plate pasta and pass tomato, herb and vinegar combo to top pasta with. Sprinkle with Parmesan cheese and enjoy! 

Simple, colorful and all about the bounty of the season. 

A Cook's Notes: This is a great, light vegetarian meal. If you are feeding hungry teenage boys they will not be amused. I added a Caesar salad and barbecued chicken breast to their plates and they were duly sated (for a few hours anyway) 




5 comments:

  1. Jeve,

    Thank you. I hope you're trying some of these recipes!

    ReplyDelete
  2. Love the pic of the charming market.It's always such a pleasure to red your blog. You are so creative and productive and I love your fabulous recipes. This recipe looks so divine that I am going to make it now! Thanks!

    ReplyDelete
  3. Tamis made something like this the other night..did you share this with her already?!!!

    Yummy, now I will make it!

    ReplyDelete
  4. Marguerite,

    Thank you for your kind words. I hope you enjoyed the pasta. let me know, okay?

    Jan's Place, I did not share this with Tamis - but you know, great minds think alike. How is she doing? I've been keeping her in my thoughts and prayers.

    ReplyDelete

Wow. Thank you so much for taking the time to comment. I love feedback... what with being a cook and all. I will respond to your comments via email (if you do not have a "noreply" address or here, below your comment) As always, Bon Appetite!

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