Summer Pasta

This recipe comes from our own garden, which I also consider part of community supported agriculture - it's just a very small community of our family. We make it up to twice a week while we have tomatoes in season. We never make it with store bought tomatoes, since it just isn't the same. Once the tomatoes are coming in, we buy a potted basil plant and use that to supply the basil for the recipe. It's simple to make and delicious.

Below is the recipe with suggested quantities. But I often use more tomatoes and basil when I have it.

1 package pasta (I prefer the Garlic & Basil linguine from Trader Joe's)
1 dozen cherry tomatoes, cut in quarters (I used both red and yellow cherries in this dish)
6 large basil leaves, chopped
1 clove garlic, minced
1/4 cup olive oil
salt and pepper to taste
Fresh Parmesan, grated

In a large bowl, combine tomatoes, basil, garlic, olive oil, salt and pepper. Cook and drain pasta. Add pasta to bowl and toss to mix ingredients. Top with fresh Parmesan.

This makes two large servings.