I’m not a big tomato fan. There, I said it. I’m not! But you know why I think that is? One too many mid-winter tomatoes consumed in Minnesota. There is nothing good about a tomato that’s been forced to grow in the wrong season, wrong climate, wrong everything. They just taste watery and rubbery and bland. Yuck.
So, it’s always kind of a shock to the system when I eat tomatoes and actually like them. I think to myself, “maybe your taste buds are maturing” and then I remember. It’s Summer. It’s tomato time.
This dish is so simple it hurts but no one ever complained about something like that, right? I just made up a giant batch to last for a week of lunches.
Okay, I don’t know who I think I’m kidding. Hopefully there’ll be enough left for me and the boy to each have a little box tomorrow. What can I say? Me + pasta + cheese = mouth party.
Pasta with Cherry Tomatoes and Arugula
from The New York Times
- 1 pint cherry tomatoes, halved if small, quartered if large
- 1 plump garlic clove, minced or put through a press (more to taste)
- Salt to taste
- 1 teaspoon balsamic vinegar (optional)
- 1 cup arugula leaves, coarsely chopped
- 1 tablespoon slivered or chopped fresh basil
- 2 tablespoons extra virgin olive oil
- 3/4 pound fusille, farfalle, or orecchiette
- 1/4 cup freshly grated ricotta salata or Parmesan (more to taste)
1. Combine the cherry tomatoes, garlic, salt, balsamic vinegar, arugula, basil, and olive oil in a wide bowl. Let sit for 15 minutes. Taste and adjust seasonings.
2. Meanwhile, bring a large pot of water to a rolling boil. Add a generous amount of salt and the pasta. Cook al dente, until the pasta is firm to the bite. Drain, toss with the tomatoes, sprinkle on the cheese, and serve.
Yield: Makes 4 servings
What’s your favourite quick go-to pasta dish?
Carbonara all.the.way.
