It’s late summer and, I don’t know about you, but our tomatoes are rolling in from the garden. They were about two weeks later than usual this year due to our wet, cool spring in the Shenandoah Valley. The fun of having fresh vegetables and herbs is the abundance of recipes that are useful during these warm summer months.
With so many tomatoes — we have a variety of cherry and regular-sized tomatoes — it’s sometimes a challenge to find enough ways to use them before they rot and end up in the trash. We share with everyone we know but still have plenty because Mr. Mitchell loves to work in the garden so there’s always enough for everyone.
In this recipe I’m able to use our cherry tomatoes and freshly harvested basil leaves from my deck herbs. For dinner tonight I tweaked this a bit by sautéing the tomatoes and garlic in olive oil on the stove top since I try not to use the oven on 96-degree days which, I suppose, could change the name to Pasta with Sautéed Tomatoes and Garlic. I added the kosher salt and freshly ground black pepper and, wow, the flavors popped. Yum.
The pasta can be adjusted for gluten free diets. Nothing says summer like the garden-to-table freshness of a home vegetable garden. From MyRecipes.com … enjoy!
Pasta with Roasted Tomatoes and Garlic
Ingredients1 tablespoon kosher salt8 ounces uncooked spaghetti1/4 cup extra-virgin olive oil, divided2 pints multicolored cherry tomatoes4 garlic cloves, thinly sliced1/2 teaspoon kosher salt1/4 teaspoon freshly ground black pepper2 ounces Parmigiano-Reggiano cheese, shaved1/4 cup small basil leaves
1. Preheat oven to 450°.
2. Bring a large pot of water to a boil; add 1 tablespoon salt. Add pasta; cook 10 minutes or until al dente. Drain pasta in a colander over a bowl, reserving 6 tablespoons cooking liquid. Return pasta to pan. Combine reserved cooking liquid and 2 tablespoons oil in a small saucepan; bring to a boil. Boil 4 minutes or until mixture measures 1/3 cup. Add oil mixture to pan with pasta; toss to coat.
3. While pasta cooks, combine remaining 2 tablespoons oil, tomatoes, and garlic on a jelly-roll pan, tossing to combine. Bake at 450° for 11 minutes or until tomatoes are lightly browned and begin to burst. Add tomato mixture, 1/2 teaspoon salt, and pepper to pasta; toss to coat. Top with cheese and basil.
Yield: Serves 4 (serving size: about 1 cup)
Total time: 35 Minutes
Photos by Lynn R. Mitchell