No waiting in line at the market. No worries on what chemicals your produce has come in contact with through it's trek from an unknown field to your kitchen.
You know that you planted it, cared for it and and watched it grow.
What a feeling of satisfaction and your own produce is basically free and always ripe to perfection.
You just cant beat that can you?
I am excited that my first crop of Cherry, Roma and First Lady tomatoes are all ripe and ready to go.
This combined with my huge basil plant inspired me to create this light and simple vegetarian pasta dish.
It takes very little time to prepare., which is a good thing when it is too hot outside to barbecue.
To chiffonade the basil leaves, simply stack them, roll them up and slice to produce long thin ribbons.
This dish is great for entertaining and could be served cold as a pasta salad.
Fresh Basil and Tomato Penne
- 1/2 a package of penne pasta
- 2 garlic cloves minced
- 1 cup of sliced fresh roma and/or cherry tomatoes
- 1/2 a cup of basil leaves chiffonade
- 1/2 cup of good olive oil
- salt and cracked pepper to taste
Meanwhile in a large wide deep frying pan sautee the garlic and tomatoes in a little olive oil until tender.
Drain the pasta and toss with the tomatoes, olive oil and garlic.
Add the basil, salt and pepper and combine well.
Serve with freshly grated Parmesan cheese.
Wine Suggestion: Sangiovese