Tuesday, September 25, 2007

Cappellini Pomodoro

Dinner 9/26

Cappellini Pomodoro

Very simple tomight -- for the pomodoro, sweat onion and garlic in olive oil, add the beautiful diced Roma tomatoes (local/organic from the farmer's market by our friends at Heron Hills Farm) and add a tiny bit of salt and pepper and gently cook until the tomatoes give up their liquid. Don't crank the heat -- it'll just break the tomatoes down too fast and you'll have no texture left. Served over angel hair pasta and topped with shredded basil and a little nooch (nutritional yeast).

We buy a lot of our produce from the Heron Hills folks, and it's always worth the effort to get there early...

blog comments powered by Disqus