The first of our CSA tomatoes are in… and as anyone who has ever grown tomatoes (or has ever known anyone who has known anyone who’s grown tomatoes) can tell you, we’ll soon be drowning in them. So, while they’re delicious eaten whole (just like apples), or sliced on sandwiches, it’s good to have a few go-to recipes for using tomatoes up wholesale.
This pasta dish is my family’s summertime favorite, and it takes only as long to make as a pot of penne. Serves 4 very hungry people, or 6 people who have lost their appetites to the heat.
Put a large pot of well-salted water up to boil, and when it’s ready, dump in a box of penne rigatte.
While the pasta cooks, core, seed and dice 6-8 tomatoes. Mix with 1 or 2 garlic cloves, minced fine, and a handful of basil, finely chopped. Add salt to taste.
When the pasta is ready, drain well and toss with a little bit of good olive oil.
Divide the pasta among four (or five or six) bowls. Mix some of the tomato salad into each, and top with a large dollop of part-skim ricotta cheese. (A one-pint container will give you more than enough.) Stir, so that the ricotta gets warm and a little melt-y.
Top with freshly ground black pepper. Enjoy!
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