Did you know that you spell tomato without an E? I didn’t until a customer told me I spelled Tomatoe Herb bread wrong on the chalk board that took me hours. How rude. I think we should change the way you spell tomatoe, potatoe, and fourty. Those are the three words I just can’t seem to get right.
Look what I have. There are a ton of tomatoes this year. I’m canning them today, and tomorrow, and the next day……..
On to the new way with tomatoes though. I have a wonderful new fresh tomato pasta that I tried last week. It is from a Rachel Ray mag that I got a few months ago and I have been dying to try it. You can’t try it with wimpy store bought tomatoes though. They’re are just down right sick and nasty. Only a beautiful lunker, still warm from your garden will do the trick. This is so good I have to admit I made it for just me yesterday for lunch. Only one person to be eating, but I made the whole recipe anyway. I’m going to eat it for every meal until it’s gone. It is that good, and then maybe I will be extremely sick of it, and I won’t miss it until next year’s tomatoes come around. That’s how I do things at my house:)
Again I improvised a bit since I didn’t have the goat cheese in the fridge, but I had some blue cheese. It was a huge hit! Also I may have added just a titch of cream. You know me. I have my granny’s blood running through my system. Everything is a little better with a little cream or butter. So I hope you have some lovely tomatoes, and a variety of colors makes it even better. I used just big old red ones, and a big handful of my yellow cherry tomatoes cut in half. Talk about a beautiful meal!
Herb Butter and Goat Cheese (or Blue Cheese) Angel Hair with Dang Fresh Tomatoes
adapted from Rachel Ray
1 lb. of Angel Hair Pasta cooked al dente
While your pasta is cooking, saute in a pan:
1 small onion chopped
3 cloves of garlic chopped
6 T. of butter
Stir around until the onions are soft. About 5 mins. Then add to the onions:
1/2 c. white wine (I’m sorry mom, I did this, but I told my bishop!)
Stir this mixture around until it reduces a bit in the pan. It will only take a few minutes. You can use chicken stock too if you want. Can you imagine if someone saw you walking into the State Liquor store. I know I’d hear, “Well hello Sister Clawson.” The alcohol cooks out they say, but I couldn’t tell you who “They” is and they could be just feeding me a line. Oh well. Next add to the onions:
1/4 c. chopped fresh parsley
2 T. dill weed
a handful of chopped fresh basil (use what you have and if you don’t have all the herbs it will still be amazing.) Stir until mixed together. In a large bowl place the drained pasta with:
1 c. blue cheese
1 c. reserved pasta water
salt and pepper
Stir around until the cheese is melted. Add the onion, and herb mixture and continue stirring. Finally add:
2 c. chopped tomatoes (all colors)
grilled chicken or sliced steak (totally optional)
Mix again and stir in a little cream or half and half if you want it a little more saucy. Serve with shredded parmesan cheese.