Susan's Super-Simple Farfalle & Tomatoes
I love tomatoes; they're my favorite. From fresh sliced tomatoes with cottage cheese to spaghetti sauce and chunky salsa, if it's made from tomatoes, I'll take it. I don't have a lot of time to garden, but this year I did plant two tomato plants. This is a picture of the first of our Better Boy crop. Umm. It was good!
Besides tomatoes, I also love simple recipes. Here's one that I prepared this week, not with fresh tomatoes but with one of the wonderful canned varieties that are available now.
Super-Simple Farfalle Pasta & Tomatoes
8 ounces farfalle (bowtie) pasta (I like Barilla brand pasta)
1 to 2 cloves garlic, diced
1 (14 1/2-ounce) can Del Monte Diced Tomatoes with Basil, Garlic, and Oregano
Cook pasta as directed on the package. When it's almost ready, spritz a 10 or 12-inch skillet with olive oil. Saute the garlic for a minute or two, just enough to bring out the flavor and aroma. Add the can of tomatoes (undrained); gently heat until pasta is done. Drain the pasta then add to the skillet with the tomatoes. Stir together briefly then serve. Top with grated parmesan or romano cheese if desired.
This recipe is fast and easy to prepare and tastes great. I added the extra garlic because we like plenty, but I found that the canned tomatoes were seasoned very nicely and the end result would have been fine without the extra. This, along with a nice green salad, made a perfect summer evening meal, light but filling.
(Try this for spritzing the olive oil: Misto Gourmet Brushed Aluminum Olive Oil Sprayer)
(Like my tomato picture? Click here to see it on a note card, a mug, even a mouse pad.)