By Vicki
Delany
It’s my
favourite time of the year. Tomato season. There are so many wonderful things you can do
with tomatoes and here’s one of my favourites.
This sort of recipe is very variable, not really a recipe, just a bunch
of wonderful ingredients tossed together. Use as many tomatoes and as much
pasta as you need for the number of people you are serving. Grated parmesan-reggino cheese on the top is
an added extra, if you have it.
This size
makes a meal for one.
Cherry Tomato Pasta Sauce
Ingredients:
Olive oil
1 onion,
chopped
1 clove
garlic, chopped
1 very small red chili pepper (if you like a touch of heat)
Approx. 15
small or cherry tomatoes, the more different colours the better, halved
Bunch of
arugula, roughly chopped
Small bunch
of fresh basil, roughly chopped
1 TBSP Butter
or goat cheese
Directions:
Cook spaghetti
or linguine or other long pasta according to directions. Drain, reserving ½ cup
pasta water.
Saute onion
and garlic and chili pepper if using in about 1 tbsp. olive oil until soft and browning
Add tomatoes
and cook until tomatoes are soft. Season with salt and ground pepper.
Add arugula
and basil and stir into sauce. Cook
about 5 minutes
Add butter
or cheese and stir until melted.
Add pasta
water until the sauce is the consistency you like.
And you’re
done!
NOW
AVAILABLE: Silent Night, Deadly Night, the fourth Year Round Christmas mystery.
