Just so I don’t alienate any non-pumpkin lovers… here’s a gem of a dinner that is super fast, super tasty, and super healthy. Can it get any better than this?
I know I’ve been saying this all. summer. long. but being in a CSA is so awesome. I get so excited heading to the park each week to pick up my basket of fresh produce. The drive home is the perfect time to dream up things to make with the week’s haul.
Today’s dish is the result of one of those drives. I had just picked up a basket chock-full of juicy, ripe tomatoes, luscious heads of garlic, and the most incredible basil you ever did smell. This is late summer/early fall at it’s finest. I got home, did some googling and set my sights on a dinner of Garlicky Pasta with Fresh Tomatoes and Basil [try saying THAT three times fast. Whew! Takes me back to second grade tongue twisters!]. What definitely makes this dish is the freshness of the ingredients–they have so much personality and standing on their own that no meat is required to, excuse me, beef up this dish. Ha! Winter tomatoes and herbs? Blah central. Call in the chicken. But serve up this vegetarian pasta dish with a big ‘ole salad and some crunchy bread and you’ve got yourself a meal to impress even the toughest meat-loving critic. This pasta dish might not seem like much, but simplicity sometimes can’t be beat, huh?
Reader Question ~ How do you do simple in the kitchen?
Garlicky Pasta with Fresh Tomatoes and Basil [adapted slightly from Cooking Light via My Recipes]
- 3 garlic cloves, minced
- 3 cups chopped tomatoes [I used a pint of cherry tomatoes + a couple roma tomatoes]
- large handful chopped fresh basil
- 2 tablespoons grated fresh Parmesan cheese
- extra virgin olive oil
- freshly ground black pepper
- 6 ounce angel hair pasta
Begin by setting a large pot of water to boil. While water is boiling, prepare your ingredients–mince the garlic, chop the tomatoes and basil, grate the cheese, etc. When water is ready, add pasta and set timer.
Then, pour a little olive oil in a large skillet set over medium-high heat. With about three minutes left in the pasta’s cooking life, add the garlic to the pan and saute for about 30 seconds. This should allow the garlic to begin cooking and smell fragrant, but not burn. Next add tomatoes, stirring gently to mix with garlic. Cook for about two minutes or until heated through. Stir mixture occasionally.
By now the pasta should be done. Drain and return to pot, then pour in tomato mixture and toss together. Fold in the basil and cheese, then season with pepper to taste. Serve immediately.
Yield: 3 medium servings or 2 generous servings.
Time: 20 minutes.