Tuesday, August 20, 2013


My tiny bounty of herbs and cherry tomatoes has come in from the meager attempt (3 pots) at container gardening I did this summer.  Now for the perfect bowl of pasta!

Summer in a bowl pasta

1 pound pasta  2 pints (1 quart) ripe cherry tomatoes
2 Tablespoons olive oil
3 or 4 cloves garlic, minced
1/2 onion, diced
1/2 cup dry white wine
1/4 Cup fresh basil, chopped
Salt and pepper
Optional spice add-ins: Red pepper flakes, dried marjoram, dried oregano, all to taste. 

Dice up the onion and garlic and then sauté with olive oil.  Toss in whole washed cherry tomatoes.  Mash with spatula while sautéing.  After about 10 minutes of sautéing, reduce heat, add spices and simmer for 25 minutes.  After simmering add wine and basil and if more reduction is necessary, add 1/4 cup of the pasta's boiling water.  Serve topped with parmesan cheese.


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