is what I have every time I open my CSA and find basil. It has been happening a lot recently. Oh, is that basil GOOD! One of my stand-by recipes has become pasta with the following simple sauce:
Saute one half of a sweet onion in olive oil until soft. Add 2 cloves of garlic and saute until the garlic just begins to take on some color. Add about eight heirloom tomatoes (yes, I get those in my box too) and cook until they begin to break down, about 7 minutes. Add zest from half a lemon and LOTS (four big stalks) of fresh basil (cut into rough strips). Serve over pasta with shavings of pecorino romano, or your favorite cheese.
Update: I realized I basically posted this same recipe as "a taste of summer" a few weeks ago. It really has become a stand-by, what can I say. You two should be getting tomatoes soon!
3 comments:
Lemon zest! Must do it!! What kind of pasta do you use, and where do you get it? Does this recipe leave leftovers?
I use kamut or quinoa pasta, from the bowl or whole foods. As to the leftovers, it depends how hungry you are.
I'd always thought it was the gluten in wheat that provided the pastiness or suppleness of pasta. Never heard of kamut! I'll have to see if our Whole Foods has any.
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