tasteful photography

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Spaghetti with fresh tomato sauce, and Mother Nature’s wrath

Firstly, I want to say that I’m devastated by the hurricanes, floods, destruction, and despair that our precious country has endured over the past several weeks. It’s like Mother Nature wants to be sure we understand that global warming is real. I get it, but enough already. The good side of this, if you want to squeak out anything positive, is that people of all walks of life have pitched in to help. Florida’s mess is so deep and so wide it will take years to recover. I didn’t feel I could post about food or fun without first paying homage to the turmoil. Take care of each other my friends.

But in addition to everything else going on, the garden is getting away from us. It’s been a less than stellar year here for tomatoes, but the freezer is stocked with bags and bags of Frenched green beans, and the basil plant looks like a hedge. Weird squash are growing from volunteer seeds, and our lemon cucumbers are plentiful.

I have two wonderful friends who think of me when they run across stellar recipes. I’m posting this one today, and the next in the queue (maybe this weekend) is for a creamy, one-dish meal that cooks together in twenty minutes

This fabulous tomato concoction sat on our counter yesterday working its magic, and every time I walked by I couldn’t help but breath in the aroma. Garden fresh tomatoes were chopped and then swam in a bath of their own juices for six hours, along with garlic, olive oil, red wine vinegar, fresh basil, and some salt and pepper. After an afternoon of marinating, all of this tomato goodness was combined with hot pasta – linguine is recommended, but I used spaghetti and any pasta would do. We loved this fresh combination and I ate some of the leftovers today for lunch. Delicious! It was a perfect summer meal, and a great way to use up your garden tomatoes.

I don’t know the source other than it came from my friend Nancy, so thank you Nancy for the share! If I find out the source at some point I will include it.

Linguine with fresh tomato sauce

Ingredients:

  • 4 tablespoons olive oil, divided
  • 2 tablespoons minced garlic
  • 3 pounds ripe tomatoes, chopped (I used lots of cherry tomatoes)
  • ½ cup coarsely chopped basil
  • 3 tablespoons red wine vinegar
  • Salt and pepper
  • 1 pound linguine or spaghetti
  • 1 tablespoons olive oil
  • Fresh grated Parmesan cheese

Directions:

Heat 1 tablespoon oil in a heavy, small skillet over medium low heat. Add garlic and stir. Do not brown. Transfer to a large, non-aluminum bowl. Mix in tomatoes and their liquid, remaining 3 tablespoon oil, basil, and vinegar. Season with salt and pepper. Let stand six hours.

Just before serving, cook linguine or other pasta in a large amount of boiling salted water until just tender. Drain well. Transfer to large, preheated bowl. Add olive oil and toss well. Add sauce and toss again. Top with Parmesan cheese.

Guys! I can’t believe, it’s National Rick Sanchez and Murdoc Niccals day!