We are breathing in every last bit of warmth MN has to offer, knowing how quickly the temps will spiral down as we get into October.
We are blessed with a much warmer start to fall than usual here, and I am absolutely not complaining.
Besides my devotion to flip flops, I also love the lingering warmth because my tomatoes and basil plants are still thriving. That’s certainly not the norm in this neck of the woods, as it’s usually too chilly for many fruits and herbs to hang on this long.
Just the other day, my 4-year-old and I sauntered out into the garden with our bare feet and a big bowl. We plucked (and ate) a small mountain of cherry tomatoes, tossing in a bunch of fresh-cut basil for the ride.
The fragrant, earthy aroma of basil made our heads spin with delight. My little guy wanted to bite right into a bunch of fresh leaves, and he probably would have done so had I not intervened. I don’t want to ruin basil for him for life, after all.
Needless to say, homegrown tomatoes are unparalleled in sweetness, and we popped ‘em right into our mouths as we harvested, with careless abandon.
With all the late season tomatoes and basil, I’m racking my brain for ways to use it all up before the poor plants peter out for the season – it will likely happen within a week or so. I’m considering the blanching method for freezing my basil. Or air drying. Any other ideas? Bring them aboard.
A couple days ago, we decided on this Bruschetta Pasta that is generously created with sweet tomatoes and fresh basil. Oh, my goodness. Perfecto.
This Bruschetta (Tomato Basil) Pasta is so simple, fresh, and delicious. It’s awesome for a weeknight meal, yet definitely tasty enough as a side dish for dinner guests. The al dente pasta is surprisingly flavorful, with plenty of parmesan and garlic. The sweet cherry tomatoes are like candy in this pasta dish; sweet cherry or grape tomatoes are a must. Don’t go for the flavorless big tomatoes at the store. The entire pasta dish is enveloped in the heady aroma of fresh basil.
Keep it vegetarian, or add cooked chicken or shrimp to your heart’s content. Keep plenty of freshly shaved or grated parmesan on hand for serving.
- 1 box (14.5 oz) dry angel hair pasta
- ½ cup grated parmesan, powdered or very finely grated
- 3 tsp kosher/coarse salt
- 1 tsp freshly cracked black pepper
- 3 TB white balsamic vinegar
- 1½ TB garlic powder or dried flakes
- 5 TB extra virgin olive oil, plus more for sprinkling
- 3 TB melted, salted butter
- 1 cup fresh basil leaves, coarsely chopped
- 3 cups sweet cherry tomatoes, sliced in half
- Shaved parmesan for garnish
- Baguette for serving
- *If desired, cooked/seasoned chicken or shrimp may be added.
- Fill large heavy pot with salted water, and bring to boil. Cook angel hair just to al dente, according to package. Do not overcook. Drain, but do not rinse. Sprinkle with a bit of olive oil to prevent sticking.
- While pasta is cooking: In a bowl, combine grated parmesan, pepper, vinegar, garlic powder, 5 TB olive oil, and melted butter. Mix together well.
- Gently toss parmesan mixture with hot pasta. If needed, sprinkle a bit more olive oil.
- Gently toss in sliced tomatoes and chopped basil.
- Serve warm, with freshly shaved/grated parmesan. Serve alongside sliced/buttered baguette if desired.
- *Can add cooked chicken or shrimp if desired.
Source: Chew Out Loud