Truth: I can count on one hand the amount of legitimate meals I’ve cooked in the last month. When the summer season rears it’s beautiful, beautiful face, the last place I want to be is in front of a hot stove. I’ve since resorted to quick fixes: a poached egg on toast with greens, summer salads, and maybe, just maybe I had a bowl of chocolate frozen yogurt on Monday evening and decided to call it a night (what?!) All that aside, sometimes my lazy-“cooking” pays off. I recently threw together this ridiculously easy summer-time pasta that can be made in minutes, and tastes just like a real, live dinner. Plus, those ripe tomatoes are just so darn good these days that I’ll think of any excuse to eat them in abundance. Now, I won’t lie, this dish isn’t revolutionary by any stretch of the imagination, but it’s really simple and really delicious so I thought I’d share it all the same.
Click for the recipe!
Yields 2 servings
2 vine-ripened tomatoes, sliced (or chopped, to your preference)
1 clove of garlic, sliced (or diced)
a good glug of extra-virgin olive oil
a drizzle of good quality balsamic vinegar
cracked black pepper
fresh parmesan (spring for the real thing)
a few fresh basil leaves, chopped
angel hair pasta, enough for 2 servings, cooked al dente
1. Preheat your oven to 350 degrees F (if you have a toaster oven, use it! I do and it’s glorious).
2. Place your tomatoes and garlic on a foil lined baking sheet. Drizzle with olive oil, balsamic (just a touch), salt and pepper.
3. Bake for 15-20 minutes until all roasted and delicious.
4. In the meantime, cook your angel hair pasta until al dente.
5. Place your pasta in a bowl, top with roasted tomatoes (make sure to drizzle all the juices on top!), add another small glug of olive oil, top with freshly grated parmesan and chopped basil. And enjoy!!
All images original to lark & linen
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