Summer Pastas - Episode 1

Some people might say that pasta is not a summer food, but I disagree. I think pasta is an all year food, and it's one of my favorites at that. But in the summer I never really crave heavy sauces. No meat, no thick, garlic-filled tomato sauce. I like my summer pasta simple: usually with just olive oil, salt, pepper, and cheese. Always with cheese.

My garden is growing very nicely, and it makes me really happy to see it filling out again with healthy growth. One of the rose bushes has a bloom on it, and my basil is shooting right up to the sky. Last week I picked some basil leaves for the first time, and combined them with a sprig of Greek oregano (which I grow indoors), some garlic cloves, and some vine-ripened tomatoes.



Here is the official recipe:
*First, boil the pasta. Keep a little water in it, then set aside.

*In the pot that you boiled the pasta in (no use getting two pans dirty!), heat a generous pour of olive oil.

*While the oil is heating, cut a couple tomatoes into large-ish chunks.

*Drop your peeled garlic into the oil to get it nice and aromatic. You might want to chop up your garlic ahead of time, if you like to eat the garlic in the end product. Personally, I put the whole clove in the oil because I prefer to take it out before I eat the finished product. It's up to you!

*Turn the heat down and add the tomatoes. Let them simmer until they start to dissolve.


*Add your herbs last and let them wilt a little.

*Add the cooked pasta back to this mixture and mix everything together.

*Salt & pepper, to taste.


The finished product is light and fresh - perfect for summer!