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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