Um, I have something to say. How, no, HOW is it Semptember already?! I mean, what just happened? Summer is practically over and now it’s supposed to be fall and all. Don’t get me wrong, I love fall. Like, LOVE love. It’s my absolute favorite season. I love the crisp air, the colors, layers, the anticipation of the holidays and all of that good stuff. So I’m not upset about it, just, um, surprised. Even though it has been years since fall meant ‘back to school’-time for me, it still has that feel of a fresh, new start and I get all giddy for change and get the urge to sharpen my pencils and clean out my backpack. I want to organize my closet and clean everything and I’m motivated and energized the same way other people get excited in January. And with this little preview of fall the last couple of days I have been missing North Carolina. Because fall there is just the best. It’s long and drawn out and beautiful and warm so you can really enjoy it. It’s not that fall here is bad or anything, it is just short. Michigan has this way of changing rapidly between seasons so you just have to be prepared and soak it up while it’s here. I’m working on my little list of things to do this season and I can’t wait to go apple picking and drinking spiced cider, but first we’re squeezing every last bit out of the summer. In a ‘summer is ending’-frenzy earlier this week, I bought a couple of bottles of rosé so we’ve been doing a little taste testing over the past few days. I think we still have a couple of hot days coming, which we’re planning on taking full advantage of and go to the lake. And we’re droooowning in tomatoes. I wish, I could brag and say they’re were all from my two little plants but my harvest hasn’t been too overwhelming. Next year, guys, next year! I got plans! And in the mean time my father in law has been so kind to dump his surplus on us and we have been eating so good. So here’s to the last bit of summer with a super easy tomato pasta dish that won’t have you in the kitchen for hours so you still have time to enjoy the last bit of summer nights.
- 1 table spoon of olive oil
- 2 cloves of garlic, minced
- 1 cup chopped fresh basil, oregano and thyme
- five big tomatoes (make it a few more if yours aren’t that big)
- 2 cups of uncooked rigatoni
- salt + pepper to taste
First, put on a big pot of water. While it gets to a boil, slice a shallow line or x on the bottom of the tomatoes and get a bowl of ice water ready. When the water boils, plop the tomatoes in until the skin starts shriveling.
Transfer to the ice water with a slotted spoon and gently peel of the skin and dice the tomatoes. Once you’re done with blanching the tomatoes, add the pasta to the pot and cook it three or four minutes less that directions. Heat up the olive oil in a pan over medium heat and add the minced garlic and tomatoes. Add the slightly undercooked pasta to the pan alongside the fresh herbs and let the whole thing simmer for about 15 minutes or until the pasta is al dente. Serve with a little extra basil. Justin likes to eat his with a little cottage cheese on the side, which I at first found absolutely outrageous but I have to admit it’s rather good. Either way, voila! Enjoy your quick summer meal!