The pasta that I ate for dinner tonight was not meant to be. In fact, until I was physically making this pasta - I had no idea it even existed. You see, I had this idea that Jared would make a fantastic guest blogger tonight. He actually agreed to this (I know, right? all I had to do was ask), and went off to the store to get the ingredients for a healthy gazpacho. But alas, at the grocery store he was stricken with a headache that was so bad - that by the time he got home, he didn't even want a glass of water (let alone prepare and eat and entire pot of chilled soup).
So where does that leave me? WIth my finger poised to dial for take-out, I suddenly remembered the ripe tomatoes that were bestowed upon me this weekend (fresh from the farm of the summer camp where my dad is working). Then I started thinking about the bulb of garlic and fresh basil in the fridge. And from those ingredients, my very own recipe for Simple Spicy Pasta Pomodoro was born.
I started thinking about doing a quick saute of the tomatoes and garlic and then stirring in some basil at the last minute. As I was sauteing, the tomatoes started to fall apart - and I quickly changed my tune, grabbed the balsamic vinegar and red pepper flakes and made a quick pomodoro sauce.
You guys, the sauce. The sauce was...so...good. And I can't take credit for it. The credit is due to the tomatoes - they were so ripe, they were no-fail. I put this sauce over fettucine (because I had some on hand) but I'd do angel hair pasta next time (less pasta, more sauce). Also, keep in mind that I tend to like my food well seasoned and spicy, so taste as you go and adjust the seasoning as necessary.
Happy Monday everyone - eat well this week!
Spicy Pasta Pomodoro
Serves 1 really hungry healthy-ish girl
2 ripe medium sized tomatoes (doesn't matter what kind, as long as they are red)
3 cloves of garlic (yup 3)
1 tablespoon balsamic vinegar
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon red pepper flakes
1 teaspoon olive oil
3 tablespoons parmigiano reggiano
small bunch of basil, torn (I used about 8 leaves, but you can do this to taste)
Heat oil over medium heat in a small saute pan. Add garlic, saute until fragrant (about 1 minute). Add tomatoes, salt, pepper and red pepper flakes, stir. Continue to saute tomatoes until they begin to fall apart. Add balsamic vinegar, and heat for 5-8 more minutes until flavors are combined, and tomatoes have become a chunky sauce. Take sauce off of heat and stir in basil and parmesan cheese. Taste, and adjust season. Enjoy!