Aug 182015

Pasta Straight from the Garden


There are about 100 versions of this recipe floating around, which were all probably adapted from a version in the 1980’s Silver Palate Cookbook (which was probably adapted from a version made by somebody’s grandmother in a small village in Italy). The beauty of this recipe is that once you make it the first time, you can skip reading the directions and simply make it to your personal taste using the quantity of ingredients you have on hand. However you choose to prepare it I promise it will become a summer and early fall staple and you won’t be wracking your brain trying to figure out what to do with your garden surplus!

Skill: Easy
Cost: $$$$
Nutrition: ♥♥♥♥
Skills: Chopping, mincing, grating, boiling
Garden Candy Basics - fundamental vegucation for everybody!


If you have a vegetable garden, you probably have a bumper crop of red, ripe tomatoes waiting to be used right about now and the expression “when it rains, it pours” probably comes to mind. If you’re like my husband, then little more than a quick rinse is needed in order to devour a juicy tomato like an apple. The rest of us are pretty content using tomatoes in the obvious ways like slicing on a sandwich or tossing in a salad, but here’s a recipe that let’s you not only use up a bowl full of ripe tomatoes, but also your fresh garlic and basil if you happen to be growing them.

People tend to eat less pasta in the summer it seems and for obvious reason since it can be a pretty heavy dish. This recipe, on the other hand, is a nice balance between pasta and fresh vegetables and because it can be prepped earlier in the day it makes for a perfect summer meal! It’s a great go-to dish for entertaining or when you just want to keep the cooking to a minimum since it’s only about 15 minutes between “What’s for dinner?” and “Dinner’s ready.”

There are about 100 versions of this recipe floating around, which were all probably adapted from a version in the 1980’s Silver Palate Cookbook (which was probably adapted from a version made by somebody’s grandmother in a small village in Italy). The beauty of this recipe is that once you make it the first time, you can skip reading the directions and simply make it to your personal taste using the quantity of ingredients you have on hand. However you choose to prepare it I promise it will become a summer and early fall staple and you won’t be wracking your brain trying to figure out what to do with your garden surplus!

Ingredients:

  • 4 medium tomatoes, (the ripest you can find) cut into chunks
  • 3/4 cup fresh basil leaves, sliced thin
  • 3 garlic cloves, minced
  • 3/4 cup plus 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon fresh pepper
  • 3/4 pound brie, rind removed and cute into cubes
  • 1 1/2 pounds fettuccine
  • Freshly grated cheese

Directions:

  1. Four hours or more before serving, combine the tomatoes, basil, garlic, 3/4 cup olive oil, salt and pepper in a large serving bowl. Cover and set aside.
  2. When you are ready to eat, bring water to a boil in a large pot. Add remaining olive oil and the fettuccine, and boil until tender (al dente) 8 to 10 minutes or per package directions.
  3. Drain the pasta and immediately pour on top of the tomato mixture. Toss thoroughly until the cheese begins to melt slightly. Serve at once garnishing with additional basil or grated cheese.

Enjoy!

Servings: 6

Laura

A mother of three grown children, she still finds she cooks for five when making dinner. She loves her antique home, but is thrilled her kitchen has a few modern touches and has been known to fit entire girl scout troops around the island for cooking baking parties. When Laura’s not blogging about food and creating new recipes she can usually be found teaching preschool or texting her kids to call home.

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