I’m having a hard time getting dinner even started this summer before 6:00. The day seems to move along and all of the sudden – though I have had so much time – dinner is upon us. A quick, light recipe is exactly what I need!
This is an excellent summer pasta – especially for those of you with prolific tomato plants. No plants? Head to your local Farmers Market and pick up a couple pints of cherry tomatoes and some fresh basil and you are half way to a wonderful meal. My mom gave me these basic directions though I’m sure there are other recipes out with the same theme.
Fresh Tomato Sauce
Preheat the oven to 425 degrees. In a casserole dish, place 2 to 3 pints of cherry tomatoes. Add 4 – 5 chopped garlic cloves. Sprinkle with 1 teaspoon of Kosher salt and 1 teaspoon freshly grated pepper. Drizzle with olive oil to coat.
Place the dish in the oven and walk away. OK, not too far! Take this time to cook up your favorite pasta. This sauce will coat enough pasta for 4 – 6 people. Peek in the oven after about 15 minutes and see if the tomatoes have burst. Once they have burst, you can let them go a little longer if you want some color or take them out.
Once the sauce comes out of the oven, mix in at least 1/2 cup of chopped, fresh basil. Let it sit a few minutes to wilt the basil. Toss the sauce and pasta. Add grated Parmesan cheese if you like.
Start with this recipe and make it yours. Let me know what kind of variations you create!
Enjoy your last days of summer.
~ The Mildly Manic Mom