Tomato season is coming to an end, but perhaps it’s hanging on where you live. When you have good, fresh, local grown tomatoes (preferable Heirloom) you really don’t need much else to make a perfect pasta dish. Here’s my very simple, very easy, very quick recipe. Adjust quantities as desired
Pasta with Fresh Tomatoes
Makes one very generous serving
1 tbsp. olive oil
1 lb. cherry tomatoes, more colourful the
better
1 onion, chopped
2 cloves garlic, minced
Bunch of arugula, chopped
4 oz. spaghetti
Heat olive oil in frying pan, add onions
and garlic and stir over medium heat until onions are soft and browning
Add tomatoes, either whole or sliced
depending on size. Stir until tomatoes are soft and falling apart
Lower heat to low, add arugula and stir until
combined. Cook over low heat for approx.
5 minutes
Meanwhile, cook your spaghetti according to
package directions
Serve spaghetti with tomato sauce over the
top
Optional: Reserve some of the drained pasta
water and add to tomato mixture to give the sauce slightly more liquid
Optional: Add 2 oz. of goat cheese with the arugula
and stir in until combined to add a more creamy touch.
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