I don’t know about you, but I look forward to Maggie Monday. Whether it is Cinnamon Roll Cake or the devilish Bacon Wrapped Meatloaf, her recipes make my mouth water. Here is another great looking recipe from Maggie.
Summer Garden Pasta
When I saw the Barefoot Contessa make this dish on her show, I knew I had to try it. A no-cook pasta sauce? Bring it on. So simple. So healthy. So good.
My husband’s mantra is “No meat? No meal.” So making meatless dishes can be risky at our house. I usually reserve them for those nights he won’t be around for dinner. He loved this one. Our 18 year old massive eating-machine son and his partner in crime my 18year old nephew sneaked 2am leftover “snacks” (yes, apparently huge bowls of pasta is considered snack food) during their nighttime video game marathons. Verdict is- it is a hit!
So in the summer head to the farmers market and find the freshest, sweetest little cherry tomatoes you can find. I don’t prefer the little grape tomatoes from the grocery store- they just aren’t as good as locally grown ones you might find, or even better, grow yourself. It is also gorgeous if you mix colors- there are so many pretty varieties of cherry tomatoes now. Mix it up. This dish is beautiful, and makes a great carry-along for summer picnics and potlucks.
Here’s an idea- buy a basil plant and a cherry tomato plant. Plop them in pots on your deck. Then in July and August, you can probably make this pasta every week or so.
All credit to Ina Garten for this yummy recipe! Buy her books- you won’t be disappointed!
What you need:
4 pints of the freshest, sweetest little cherry tomatoes you can find. Halved.
½ cup Olive oil. Splurge for the good stuff
2 T minced garlic (about 6 cloves)
18 Large basil leaves, julienned. Get fresh ones. (Basil is easily grown in a container)
½ t crushed red pepper flakes
1 t Kosher salt
½ t freshly ground black pepper
1 pounde dried angel hair pasta
1 ½ cups freshly grated parmesan cheese
What to do:
Combine all ingredients except the pasta and parmesan cheese in a large bowl. Toss, and cover with plastic wrap. Set aside at room temperature for about 4 hours.
When you’re ready to eat, prepare the pasta. Toss a bit of salt and olive oil into the boiling water before you place the pasta in. Cook to al dente per the directions on the package. Drain the pasta and toss it into the bowl with the cherry tomatoes. Add a bit of fresh basil and the grated parmesan cheese. Have extra cheese on hand to sprinkle over each serving.