It's tomato season- the bounty is almost too hard to keep up with. Cherry tomatoes, plum tomatoes, Beef steak tomatoes, and the countless heirloom varieties we now find available brighten up our kitchens and fill us up with much needed potassium, vitamin C, biotin, and folate, amongst many others. Some tomatoes suit themselves to canning or cooking with heat, some taste best when cut and eaten straight away. We'll include a tomato tip each week to help you prepare what you may find in your CSA or at our farm stands. This week we feature a simple and delicious pasta sauce.
1 -1/2 lbs cherry tomatoes (you may use other size, breeds of tomatoes for this recipe. I like the cherries best for this dish.)
1/2 Cup kalamata olives (dry cured or in brine)
1/4-1/2 lb feta (cheese lovers use more)
3 Tablespoons drained Capers
3 Tablespoons chopped flat leaf parsley
1/4 teaspoon salt
1/4 teaspoon pepper
Pasta of your choice. (Shaped pasta holds this sauce best.)
In a large glass or stainless-steel bowl, combine the tomatoes, olives, feta, capers, parsley, salt, and pepper.
In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain.
Meanwhile, in a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Add the cooked pasta and the garlic oil to the tomato mixture and toss. Serve immediately. Garnish with more chopped parsley and extra feta on the side.
NH Food Alliance Summer Network Gathering August 4th 5 Story Hill, Dunbarton. Join us at the farm, get a farm tour, meet our farmers, and hear from other producers, retailers, and food entrepreneurs.