Everybody needs a go-to summer pasta recipe in their back pocket. This recipe is mine. It is quick to prep, easy to cook and comes together in almost no time at all. I usually have all of the ingredients either stocked in the pantry or outside in the garden.
The addition of my slow-roasted tomatoes (recipe here) adds such a flavour punch, but it you don't have them on hand, simply double the fresh tomato quantity to 4 cups. Don't worry, it seems like a lot, but they cook down quite a lot.
Another quick trick I like to do is add the grated parmesan to the top of the pasta after I add it to the skillet, before I mix the pasta into the sauce. The cheese starts to melt and then acts like a glue for the sauce to stick once it's mixed in.
Try this farm fresh summer pasta, close your eyes and savour the fresh summer flavours.
As always, let me know what you think or tag your pictures with #mykuratedlife .
Enjoy,
Krista
Farm Fresh Summer Pasta
Ingredients
1 pound spaghetti
1 tablespoon extra virgin olive oil
2 garlic cloves, diced
1 small pint cherry tomatoes (or about 2 cups from your garden)
1 tablespoon fresh thyme leaves
1 teaspoon dried oregano
1/2 teaspoon salt (+ more to boil pasta)
1/2 tsp pepper
1/4 cup or 250 mL slow roasted cherry tomatoes, removed from oil, room temperature
1/2 cup grated parmesan (+ ribbons to garnish)
6-8 fresh basil leaves, torn (+ more to garnish)
*reserve 3/4 cup pasta water to use to loosen sauce
Method
In a large pot, add salt to water (it should taste like the ocean) and bring to a boil. Add spaghetti and cook according to package instruction, removing pasta from the water 1 minute before it reaches el dente. Make sure to reserve pasta water to use in sauce later.
While pasta is cooking, heat a medium-sized skillet to medium heat. Add olive oil and garlic and cook for 30 seconds until garlic is fragrant. Add cherry tomatoes, salt and pepper, thyme leaves and oregano. Stirring often, allow cherry tomatoes to heat, blister and just start to pop their skins open, about 3 minutes. If you prefer a less chunky sauce, press cherry tomatoes down with a fork in the skillet to pop open and then cook. Then add slow roasted tomatoes and heat for 1-2 more minutes. Add reserved pasta water to loosen the sauce, adding 1/4 cup at a time, until desired thickness is reached. Add cooked pasta to skillet and top with parmesan. Mix pasta to coat with sauce. Top with torn basil leaves and parmesan ribbons. Serve immediately.
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