What up people?, I’m back! Intended to take the summer off from blogging, but turned into half the fall too, my bad. No worries though, I had my sidearm locked and loaded to capture any impromptu cooking.
For a little summer reading I picked up, A Tuscan in the Kitchen: Recipes and Tales from My Home. Helped reinforce the idea that cooking is about creativity and the freedom to improvise, not necessarily exactness – unless you’re whipping up a souffle or something. So here’s to less measurements and more freedom, just don’t burn the garlic!
Moving on…let’s talk about this pasta dish I whipped up the other night. It just so happened that I had a ridiculous amount of cherry tomatoes lining my windowsill, ready to be used, and basil overflowing in the garden.
Let’s get to it.
ripe cherry tomatoes – slice in half – toss into a baking dish
tear up all of the fresh basil – toss half in with tomatoes
add in olive oil, sherry wine, garlic, s&p – mix it all up
roast @ 450F for about 30 mins – stir a few times so nothing burns
spaghetti will take about 5-7mins, cook pasta when tomatoes are almost done
when tomatoes finish leave in roasting dish and toss in remainder of fresh basil and a handful of pecorino romano – drain pasta – save 1C pasta water – scoop pasta in roasting dish – mix it all up – you want it saucy, so if dry add in pasta water a lil at a time
mix well – you wanna get all the sauce stuck on the pasta – serve with more pecorino romano and fresh cracked black pepper – if you have an aversion to tomato skin than pulse the sauce when it’s finished in a food processor or put it through a food mill – don’t ever say I didn’t try to help…
enjoy, this pasta is muy yum