It is summer, people, and you know what that means – yup, a garden full of bounty. The tomatoes have started growing, the eggplant is doing nicely and the spices, oh my goodness, the spices are doing fabulously (well, except for the coriander which tried to flower and has now died L ). But what do we do with all this wonderful stuff?
- Pasta – any you like. I’m partial to colorful rotini, but anything will work. Cook enough for four people (1/2 a box of rotini, about ¾ of a box of spaghetti)
- 2-3 Fresh Tomatoes (depending on size) – you want about 1 cup diced
- 1 small onion, sliced
- 2 cloves garlic, chopped fine
- Any other veggies you might have on hand totally another cup or so – I put in mushrooms and broccoli usually
- Spices fresh from the garden – basil, oregano, rosemary, sage – totaling about 1-1 ½ Tablespoons after being chopped fine.
- Cook the pasta according to package directions.
- Heat olive oil in a frying pan.
- Add in onions and garlic. Cook until nicely golden brown.
- Add in all vegetables except tomatoes. Stir fry until half-way cooked (3 minutes or so)
- Add in tomatoes and herbs. Stir fry for about two minutes. The other veggies will finish their cooking, the tomatoes will no longer be raw and the herbs will be well blended. Salt and pepper to taste.
- Drain the pasta and put it into a large bowl. Add in the veggies. Mix everything together. Sprinkle with freshly shredded Parmesan cheese and serve immediately. Goes beautifully with a lovely glass of white wine while sitting out on the back porch/patio enjoying the fabulous weather we’re having right now (really? This is DC in the summer? It’s sunny, low 80s and the humidity is in check, what’s wrong here?)