It’s tomato season, my favourite time of the year. This year I have access to an excessive amount of tomatoes and I am busy freezing and canning and cooking with them. One of my favourite dishes for tomato season is pasta with cherry tomatoes. I find that if the tomatoes are good enough, you really don’t need much else to make a delicious meal.
I call this a non-recipe recipe, because I
don’t measure or weigh, and I don’t always use the same secondary ingredients. All you want is to highlight the flavour of
the tomatoes.
Here’s how I did it most recently. I hope
you can have some fun with it. The
amount of tomatoes and optional creamy cheese you use depends on how many you
are cooking for.
No Recipe Cherry Tomato Sauce for Pasta
Ingredients:
1 tbsp olive oil
1 onion, finely sliced
1 clove garlic, minced
1 tbsp chopped hot peppers (or to taste)
Cherry tomatoes, sliced in halves or
quarters, or if very small left alone
Several basil leaves, torn
Salt and pepper
Optional: couple of tbsp. of goat cheese (or
other creamy cheese), If no cheese, you can add a tbsp of butter if you want it slightly creamy.
Method:
Lightly sauté onion and garlic in olive oil
over medium heat. Add pepper and tomatoes, cook and
stir until tomatoes begin to wilt. Add basil and cheese (or butter) if using and cook until
cheese melts into the tomato mixture. Salt and pepper to taste.
Add to cooked long pasta (spaghetti or fettuccine
etc.) and toss to coat pasta.
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Using chevre to add creaminess without excess cream is great.
ReplyDeleteI make creamed spinach using it. Sauté some onion, wilt some fresh spinach, melt in some chevre.
That sounds delish, Libby!
DeleteI've got a lot of cherry tomatoes from my last remaining plant (a volunteer--they always have the best fruit!), and this looks like a terrific way to use some of them up. Thanks, Vicki!
ReplyDelete