Summer is here. The schools have released their captives back into the world, the sun is merciless, the realization that my body was not yet prepared for swimsuit season has sunk in….it’s totally summer, dawg.
So what does one do to celebrate? Eat.
Cook 14 oz pasta (such as penne, rigatoni…I used farfalle) in salted water until al dente, drain.
Meanwhile, heat a frying pan over medium-low heat, add 2 cloves minced garlic and 1 pint cherry tomatoes. Cook for about 8 minutes, stirring occasionally until tomatoes are golden and tender. (NOTE: they will begin “popping” once they heat up, so you may want to keep a lid handy! Just don’t cover completely.)
Add a handful of chopped basil and toss all ingredients together.
Sprinkle with sea salt, freshly cracked black pepper, basalmic vinegar and grated parmesan cheese. I was out of parmesan, and it was wonderful even still!
And in true Donna Hay fashion, this was simple and quick – about 12 minutes start to finish.
Bring on the summer. I’m eating.