For the past few summers, Scott and I have been trying to grow food. We tried planting stuff in the backyard, but the dogs just trampled it and we didn’t get enough sunlight. Then we tried to grow a couple of things in pots, still in the backyard. We eventually ended up with beets the size of a gumball and nothing else. Finally this year we figured that we needed a place with more sunlight, so we bought a couple of tomato plants, some mind, rosemary, thyme, and basil, and planted them in pots on the side of our house. Well, for the first time ever, we have successfully grown something we can eat!
Our tomatoes are ripening beautifully, and we had about four that would be ready for dinner, so we decided to throw together a simple pasta dish. Have you ever picked a tomato right from the vine? They are warm and fragrant, and just slightly heavenly. This is another recipe that is PERFECT for a weeknight because everything can be tossed together while the pasta cooks.
Fresh tomato pasta (serves 2)
6 ounces of your favorite pasta, though small pieces are better than long in this case
Boil the pasta according the direction on the package
Meanwhile, in a large bowl, put:
4 ripe tomatoes, diced
2 cloves garlic, minced finely
Herb of your choice (I used rosemary), minced
Drizzle of balsamic syrup (I prefer balsamic syrup if I am not making an emulsion out of it. It has better mouth feel and makes a thicker sauce)
Raw egg yolk (can be omitted, but helps make the balsamic into a thicker sauce)
Salt and pepper to taste
Once the pasta is done boiling, drain and throw on top of the other ingredients. Mix up. Nom.
This was just the perfect combination of summer flavors, and light enough to not bog me down after yoga.