This is the perfect summer recipe. In the time that it takes you to boil your water and cook your pasta the rest of the dish is ready. One pot, one bowl and voila dinner is ready. But don’t let the simplicity of this recipe fool you. The flavours of fresh tomatoes off the vine, basil, garlic and olive all merry together to make a beautiful little sauce. I often find the simplest recipes that let the ingredients shine through are the most satisfying and delicious.
Now that summer is finally heating up a bit, we are moving from greenhouse tomatoes into the field ripened ones. Field tomatoes are the best in terms of flavour and taste and the smell on your hands from the vine is sure to remind you of a warm summer day.
The first field ripened tomatoes to appear in the garden or at the farmers market seem to be the Sun Gold variety. These cute little golden tomatoes are so sweet and full of flavour you wouldn’t believe it. These ones were grown in the Similkameen Valley by Klipper’s Organic Acres. You could use larger varieties of tomatoes once they are ripe and chop them into bite sized pieces if you prefer or if that is what you have growing in your garden.
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