Nothing could be better on a warm summer evening than a dish swimming with summer flavors.
Looking at the basil springing up in our garden every day inspired us to dig out a recipe that Elizabeth's friend Anna gave her several years ago.
Look at the size of these leaves! This recipe uses about 1 cup of basil leaves, loosely packed.
Summer Tomato & Basil Pasta
1 cup loosely packed fresh basil leaves, chiffonade or thinly sliced.
3 cups Roma or Plum Tomatoes, fine chop or dice
5 cloves of garlic, sliced thinly
3 tablespoons olive oil
salt to season
1/2 package your favorite pasta; fettuccine, linguine, spaghetti.
1/4 cup shredded parmesan reggiano
Chop your veggies and combine them all in a bowl. Drizzle olive oil, salt to season. Cover and leave at room temperature for at least 1 hour...THIS IS THE SECRET to the recipe...giving the mixture time to marry. If you don't like strong garlic flavor you can pick out the garlic bits once you've waited for the flavor marriage...they've done their job...I pulled about half out of this batch.
Cook your pasta, throw it in the bowl with your tomato & basil mixture, sprinkle with parm...and enjoy!
Elizabeth made another veggie treat to go along with it...pan-cooked simlins! On the right is what a simlin looks like uncooked...I'd never heard of them, but Elizabeth spotted them at the market this weekend.
C & E
Posts
No comments:
Post a Comment