We had our very favorite dinner tonight. Simple, easy, quick, and spectacularly delicious.
Fresh tomato sauce on buttered linguini.
This is a no-cook sauce. Early in the day, chop heirloom tomatoes, garlic, basil, and add olive oil and allow the flavors to meld. (We used two tomatoes - Bloody Butcher and Cherokee Purple. Both are high acid, compared to supermarket tomatoes. If I did not have an acid tomato, I might add balsamic vinegar.) I don't refrigerate it at this point. The garlic was pulled last month, so it's quite pungent and fresh. The smell is fantastic!
A favorite pasta is Barilla Linguini Fini - it's a bit thinner than regular linguini, but thicker than angel hair pasta. When the pasta has cooked to the right texture (not too al dente. . . ), toss with butter (about two tablespoons for 1/4 pound of dry pasta). At the table add the fresh sauce and serve with a good cheddar cheese (We like Cabot Seriously Sharp.).
All gone.
1 comment:
Your pasta and fresh sauce really looks delicious! Here we are at the Autumn equinox. We go to more dark than light from here. There will be more time to curl up with a book It has been a beautiful day to be out in the garden. I think I'll go back out for awhile. It looks like I will see you next on Thursday.
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