This is a post about food.
Yummy food. Mmmm...drool.
You know those nights when you seem to have an excess of fresh tomatoes straight from your (neighbor's) garden? I'm going to give you something to do with them.
This recipe comes from a cookbook that my mom made me when I moved away to college, and I absolutely love it because 1) it's EASYYYYYY, and 2) it also happens to be rather tasty.
PASTA POMODORO
12 oz angel hair pasta
1/4 cup olive oil
3 1/2- 4 cups cherry, roma, or grape tomatoes, diced or cut in half (I like to use a few more tomatoes b/c I like them so much)
3/4 tsp dried basil
1 1/2 Tb fresh/bottled garlic
1/4 tsp each salt and pepper
1/2 cup grated Parmesan cheese
Ready? Okay.
Cook your pasta. (See how easy this recipe is?)
Put the olive oil in a large skillet and heat it up. Add the tomatoes, basil, and garlic, then cook and stir for about five (yes, FIVE) minutes. Stir in salt and pepper.
Put pasta in bowls and top with tomato mixture and Parmesan cheese!
I like to serve it with salad and crusty garlic bread (because it's also easy!).
And then your husband just might look at you like THIS:
...because he's super-excited about how awesome your cooking is.
Oh and PS? The double-fudge cookie dough Blizzard from DQ is amazing.
