For quick weeknight dinners that are low calories and taste fabulous turn to in-season ingredients.
Today we are talking tomatoes! I love, love, love a good summer tomato. The flavor is unbeatable don't you think? They are at their height of their natural season, in summer, usually June through September. To pick the ones with the most flavor, visit farm stands, farmers' markets and natural-food stores for vine-ripened tomatoes, that are organic (if possible). But how do you keep these beauties? You'll want to store ripe tomatoes at room temperature for up to 3 days. That means you will want to use them pretty quickly for the best flavor.
Here is a wonderful view of the different types of tomatoes available right now.
courtesy of Williams-Sonoma.com
I'm using fresh grape tomatoes that I got from a local farmer's market in today's pasta dish. Using the best ingredients when you have only a few in the dish makes all the difference in the taste. You want quality oils and vinegar and fresh herbs. This will make each flavor pop!
Coming soon I'll be sharing a side dish salad made with Heirloom tomatoes. Big, beautiful, pretty tomatoes. I love them as well! What is your favorite tomato?
Spaghetti with Summer Fresh Garlic Tomato Sauce
4 ounces uncooked spaghetti
2 cups grape tomatoes
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1/8 teaspoon crushed red pepper
2 tablespoons thinly sliced fresh basil
pinch sea salt
Cook pasta according to package directions until al dente, omitting salt and fat. Drain pasta, reserving 1/4 cup cooking liquid.
Cut each tomato crosswise into 8 to 10 thin slices. Heat a large skillet over medium heat. Add oil; swirl to coat. Add garlic; cook 1 minute, stirring constantly. Add tomatoes and pepper; increase heat to medium-high. Cook 2 minutes or until tomatoes slightly soften, stirring occasionally. Stir in pasta, reserved 1/4 cup cooking liquid, basil, and salt.
adapted from Cookinglight.com