Just when all the vines in the garden were looking bare and we were ready to say goodbye to the deliciousness of a homegrown tomato until next season, our wonderful neighbor surprised us with a bowlful!
Between that gift and some amazing weather making an appearance and it’s feeling like August all over again! Tomatoes are such a wonderful vegetable! All you need to do is slice them and sprinkle them with some salt and pepper to enjoy their flavor, but if you want to add them to your next dinner here’s a pasta dish that is so fast you don’t even need boiled water to make it.
The secret is in the store-bought gnocchi. Turns out you can enjoy their flavor just as much by skipping the pot of water and sautéing them with olive oil in a frying pan and tossing the remaining ingredients in once they’ve begun cooking. When the weather cools down you can just switch out your fresh tomatoes for the sun dried version in olive oil and you’re all set. Don’t you love one pot cooking?
- olive oil
- 1 clove of garlic, crushed
- 1 lb of gnocchi (store bought, packaged works really well)
- 2 medium tomatoes, cut in to large chunks, discard some of juice and seeds
- 1 cup kalamata olives, pitted
- salt and pepper, to taste
- a dozen or so large basil leaves, julienned
- 2 tablespoons parmesan, grated
- Swirl some olive oil in a large frying pan over medium heat and cook for 1 or 2 minutes.
- Add the gnocchi and cook another 5 minutes, stirring occasionally, until they just begin to brown slightly.
- Add tomatoes, olives, salt and pepper. Stir another minute or 2 until hot and the tomatoes just begin to soften.
- Stir in the basil and parmesan until the cheese just begins to melt.
- Drizzles a little more olive oil over the pasta and give it one last stir before you serve.