Summer is ending and the days are cooling down. I love the change of the seasons, the chance to wear boots and sweaters, and the chance to curl up with a book and some tea on a rainy day. I am thrilled to see all the squash, brussels sprouts and root vegetables at the market. However, the one thing I always miss dearly are summer tomatoes. I eat them all summer long with almost every meal and I still can’t get enough. My farmer’s market still had a few early girl tomatoes left so I made this pasta as a send off to summer. It is my way of saying goodbye and it tastes just like summer would if you captured it in a bowl.
Dried pasta (spaghetti, penne, etc)
1. Cook pasta until al dente in salted water. Reserve 1/2 cup cooking water before draining.
2. Sautee garlic in olive oil. Add tomatoes and stir until just warmed up. You don’t want them to fall apart.
3. Add pasta and toss to coat. Add enough of the cooking water so that the pasta is not dry. Add salt to taste.
4. Tear basil into small pieces and toss with pasta.
5. Serve with a generous amount of grated parmesan on top.
How easy is that?