So far our most abundant harvest has been in the cherry tomato plants at the 4 corners of our little tomato patch. They’re red, gold and deep, dark green. I’m always surprised when people say they don’t think that tomatoes that aren’t red are any good. Balderdash! Look at these sweetie-pies and tell me you don’t think they’d be tasty!
So far I imagine we’ve picked about a gallon of these little gems and they are all sweet and beautiful, not only to just pop into your mouth like gumdrops, but are eye candy to cook with as well.
Aside from the cherry tomatoes, you’ll need a few fresh basil leaves, a clove of garlic, some olive oil and some sort of fun pasta from the pantry. And of course, some fresh pecorino or parmesan cheese. Sprinkle in some hot pepper flakes if you like that sort of heat and you’re well on your way to a weeknight meal for one guaranteed to stop you from heading to the local freezer section for dinner.
3 oz. short-cut pasta (I like farfalle because they’re cute, but penne or oricchietti are fine too)
2 Tbls olive oil
1 garlic clove, minced
Small handful of cherry tomatoes, cut in half or quartered depending upon size
3-4 basil leaves, sliced in ribbons (chiffonad is the technical term)
Hot pepper flakes to taste