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Summertime Pasta

08-Sep-2007
 
 
 
 
 
Although the days of summer are starting to fade we still want to eat lighter meals.  At this time of year a super-simple, easy thing to make is a fresh from the garden summer pasta. 
 
Simply place a handful (per person) of cherry tomatoes in a large bowl.  Squeeze them gently with your hands (careful of squirting seeds and juice!), add some roughly torn basil, a few slice of chives or scallions, grated Parmesan (or other hard) cheese and toss that all together. 
 
Cook pasta until al dente (I like to use angel hair since it cooks so quickly), drain it, then add it to the big bowl with the tomatoes.  The heat from the pasta will gently warm the "sauce".  Place the pasta in serving bowls, drizzle with a little olive oil, add salt and pepper and use a potato peeler to slice some very thin slices of your cheese to top it off. 
 
Pour a glass of wine and you are ready to go!  
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