As many of you know I, when possible, try to use the freshest and environmentally sustainable produce when cooking. Last night was a perfect example of eating literally from out my back door. This year Dar and I have been blessed with an embarrassing abundance of tomatoes and fresh herbs from our garden.
Feeling in a pasta kind of mood I decided to make a super easy but incredibly tasty tomato basil spaghetti sauce that I adapted from a Michael Ruhlman recipe that I learned a few years ago. Taking a small mountain of cherry tomatoes that had ripened nicely and a few Roma tomatoes I quickly blended them together with a handful of basil, oregano and parsley just picked from the garden, adding a liberal amount of olive oil to emulsify the sauce.
Then into a pot and on the stove for a gentle heating as not to damage the delicate flavor of the fresh herbs. Easy peasy! Pasta in a pot, cooked to a delicious al dente, combine the sauce and pasta in a pan with just a touch of the starchy water and a hit of butter to mellow the flavors then on plate and your off to yummy town!
Follow with a nice bottle of wine, some candles, and music with your special someone and there will be more than just pasta on the menu that night!!
- My Herb Garden (permaculturecottage.wordpress.com)
- The Art of Food Seduction (theflyingfugu.com)
- Tomato Sauce from Scratch: Who Needs Therapy? (blondexambition.wordpress.com)