This is a perfect summer dish. Easy and light, and with fresh tomatoes from our patio garden! Yes, our tomatoes have been successful this summer. Unfortunately I can't say the same about our pepper plants. We keep noticing that the peppers keep disappearing and one plant has even been completely stripped of stems and leaves. Today I discovered the culprit.
GROSS!! I was so mad and disgusted. Will came to the rescue, extracted the monster with a pair of chopsticks and threw it over the fence. Later, he told me he had contemplated eating it. Okay, what. That is NOT vegan. At least this thing hasn't destroyed the tomatoes.
Anyway, back to the subject at hand, which is this wonderful summery pasta dish (sans caterpillars). It was super easy to make, and Will said it's one of my best dishes ever. I'll take that!
(Inspired from Whole Living Magazine)
Ingredients
2 cups tomatoes, cored and chopped
3 cloves garlic, crushed
1/3 cup olive oil
Red pepper flakes, to taste
Half a package of penne (I used corn pasta from Trader Joes)
Fresh basil
Chopped almonds
Sea salt
Mix the tomatoes, garlic and olive and let sit for at least an hour.
When ready, cook the pasta according to the package.
Add the tomatoes to the cooked pasta, stir well.
Sprinkle some crushed almonds and top with plenty of basil.
Enjoy! It's very good.
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