It’s summer and the veggies are in full swing. I have so many tomatoes, summer squash, cucumbers right now. This year we planted three varieties of tomatoes: big globular better boys, medium oval Romas, and petite cherry Tommy toes.
The squash have really produced this year. I mean really produced. Every other day I am harvesting 3-4. Yesterday I picked a huge one. I’ve not seen one this huge.
All of these lovely summer veggies are excellent on my pocket and waistline as I’m grilling, steaming, or eating them raw.
One of the best things I love making is a summer garden pasta. I have an over abundance of basil and tomatoes and I prepare it lightly by mascerating it in olive oil, garlic, and salt and pepper. Ina Garten featured this recipe on her show.
Summer Garden Pasta :
4 pints cherry tomatoes
18 basil leaves plus 6 for garnish.
1 tsp salt
1/2 tsp pepper
1/2 cup extra virgin olive oil
1 pound capellini pasta
1 1/2 cups grated parmesan cheese plus extra for garnish
Half four pints of cherry tomatoes
Chiffonade 18 large basil leaves
Drench the tomatoes in 1/2 cup extra virgin olive oil.
Add 4 tbsp of minced garlic and add the basil. Add salt and pepper.
Cover and let sit at room temp for four hours.
Put a large pot of water on to boil. Add plenty of salt. When it comes to a boil, add 1 pound of dried whole wheat angel hair or capellini pasta. Cook until al dente, according to package directions.
While the pasta is cooking, add 1 cup of grated parmesan cheese to the sauce and stir.
Drain the pasta and place into a large boil. Immediately add the tomato sauce. Stir into the hot pasta, adding a little pasta water or olive oil if its too dry.
Plate up and garnish with extra parmesan cheese and basil.
I like to use this sauce for bruscetta as well.
Now I have to come up with something for that mammoth squash. 🙂