Summer tomatoes . . . anything better? But bumper-crops can get you down. You don't want to waste those goodies, do you? Sure, you can roast them, or bake up a tarte, but what about a ultra-quick weeknight dish that'll highlight their deliciousness without breaking your back? Check out this recipe - 20 minutes from start to finish. Dinner. Is. Done.
Pasta with Fresh Tomatoes and Pine Nuts (adapted from Everyday Food)
Kosher salt and freshly ground pepper 4 medium tomatoes, diced 2 garlic clove, minced (or 1 t. crushed garlic from a jar - even easier! I like Trader Joe's) 3 T.extra virgin olive oil 8 oz. angel-hair pasta (if you're GF, consider serving this over spaghetti squash, or of course, GF pasta) 4 T. pine nuts (beware Chinese pine nuts - they may give you "pine mouth," a terrible metallic/bitter taste that lasts for days)
Bring a large pot of salted water to a boil. Meanwhile, combine tomatoes, garlic, and oil in a large bowl. Season with salt and pepper. Let stand at least 10 minutes. Cook pasta in boiling water according to taste; drain, and return to pot. Add tomato mixture; toss to combine. Serve sprinkled with pine nuts.