Fresh Tomato Pasta From Vicki Delany

This is a non-recipe recipe. Nothing I love more than tomatoes in season, preferably bought direct from the farmer who grew them.  Right now, here in Southern Ontario we’re overwhelmed with the bounty.  Although, due to the summer’s drought some home gardeners are reporting low yield.

This is one of my favourite ways of using small, fresh tomatoes in a pasta sauce. It isn’t really a recipe, because I just add what I like.  So you can easily adapt it to suit the number of people you are cooking for.  Give it a try and have fun with it.

The arugula isn’t essential, but I like it for an extra serving of fresh greens.  

Fresh Tomato Pasta

Ingredients:

Fresh Tomato Pasta

Splash of olive oil

¼ onion, chopped

1 garlic clove, minced

1 tsp red pepper flakes or some chopped, seeded jalapeno pepper

Cherry tomatoes, all sizes and colours will work. Cut larger ones in half or quarters.

Bunch of arugula, chopped

Couple of tablespoons of soft cheese (I use goat cheese)

Pasta (I like spaghetti or fettuccine in this dish)

Directions:

Prepare pasta according to package directions.

Heat olive oil in a frying pan and sauté onion, garlic, and  red pepper flakes or jalapeno until soft.  Add tomatoes and cook until very soft. Add chopped arugula and cook on low until arugula is wilted. 

Add cheese and stir until melted. You might want to add some strained pasta water if you like a thinner sauce.

Serve over drained pasta. 

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