Lady M

August means one thing: tomatoes!! Swing by the farmer's market (our favorite is the Union Square greenmarket) and you'll see tomatoes everywhere. All shapes, all colors, and all sizes. It's the most wonderful month of the year for tomatoes, they're right at peak ripeness. So impossibly sweet and juicy. From the beautiful heirlooms to the beloved early girls, we want tomatoes in everything. Sliced and served alongside fresh mozzarella, basil, and real good olive oil. We want them roasted and blended into soups. We want them diced and marinated, served atop bruschetta. We'll take them every which way. We love tomatoes.

For dinner? We're making a fresh cherry tomato pasta! We like to pair this dish with Passion Fruit Mille Crêpes. They're both bright and cheerful, calling forth all the flavors and energy of peak summer. Plus that bright red from the cherry tomatoes and summer green from the basil look perfect alongside the sunny yellow of the Passion Fruit Mille Crêpes.

Here's what you'll need:

A few notes: you can double or triple garlic (more garlic is always welcome). We love to use gnocchi for the recipe but any shape will do in a pinch, just make sure it is fresh pasta. (We love dried pasta, but using fresh pasta with this recipe makes a big difference). Let's get started!

1. Cook the pasta according to package directions. Drain (reserve a cup of the pasta cooking water - we will use this later). Toss the drained pasta with a splash of olive oil (so that the pasta doesn't get stuck together). Set aside.

2. Heat the olive oil in a skillet to medium-high heat. Add the minced garlic, brown lightly for a minute. Then add the cherry tomatoes and a few pinches of salt. You can also add chili flakes at this point if you want a little heat! Cook, stirring occasionally until most of the cherry tomatoes have burst. This should take 5-6 minutes of cooking. 

3. Reduce heat to medium. Add: 1) the cooked pasta, and 2) the cup of reserved pasta water, into the pan with the tomatoes. Toss gently until it's nicely mixed.

Note: The starch that comes from the pasta water is essential. The pasta water will blend with the tomato sauce  and will help the tomato sauce cling nicely to the pasta.

Top with fresh chopped basil and lots of parmesan!

It's such a fresh summer dish that utilizes the bounty of the season. This recipe also works well when doubled or even tripled. Have your closest friends and family over for dinner, make a feast and then bring out the Passion Fruit Mille Crêpes for dessert. Everyone will leave full and happy.

Until next time, 
Lady M