It's my Jamie Oliver Friday! He has some tasty dishes in his book that require fresh from the garden tomatoes, and boy do we have those, in abundance. This is the first year ever we have had so many tomatoes ripen. The Pacific Northwest summers in our neck of the woods don't usually lend themselves to ripe tomatoes and corn this time of the year so Hubby and I are tummy tickling grateful . My recipe for this Friday is Jamie Oliver's Summer Tomato Pasta. This recipe is EASY!
You will need:
- 1 pound dried fusilli ( pasta)
- sea salt & freshly ground black pepper
- 6 tablespoons butter, cubed
- 2 tablespoons Balsamic Vinegar
- 2 large bunches of mixed soft herbs ( like green and purple basil, marjoram,flat-leaf parsley,thyme tips and oregano) leaves picked , a few baby leaves reserved, the rest roughly chopped. ( we got this from our garden)
- 1 and 1/2 pounds mixed cherry tomatoes, roughly chopped ( we got these from our garden)
- extra virgin olive oil
- a block of Parmesan cheese for grating
"Pour some boiling water from the kettle into a pan over the heat and add the pasta and some salt. Place a large metal or earthenware bowl on top of the pan. Put the butter, balsamic vinegar and chopped herbs in the bowl and warm until the butter has melted. Now squeeze in the tomatoes, season with salt and pepper, then remove the bowl ( from the top of boiling pasta pan) and put to one side. Give the pasta a stir."
"With clean hands ( I hope this is standard procedure for you while cooking) really scrunch the tomatoes and all the flavors in the bowl together. Have a little taste and decide whether they need some more seasoning or vinegar."
"When the pasta is cooked according to the package instructions, drain it in a colander, reserving some of the cooking water. Tip the pasta into the bowl with your tomatoes and stir the sauce into the pasta. Drizzle with a good glug of extra virgin olive oil , loosen with some of the reserved cooking water if need be, and sprinkle over the reserved baby herb leaves. Serve with a block of Parmesan cheese for grating over. Lovely with some olives thrown in." Delicious, and as I said above, easy!
This weekend is going to be a busy one. The Harvest Fest is tomorrow, and there is a farm tour in Pierce County that has our little community center on the tour. It is also supposed to rain, of course! I think I will be bringing my little propane heater to warm my feet while I spin wool. Maybe I will be wearing one of my wool rugs on my lap too. Immediately after the Harvest Fest we have an event to be part of that will be life-changing for some of the participants... God is gracious and He is kind. Maybe I will write about this event later, for now we are hopeful and excited about the future . Praise God! "
And may you have the power to understand ...how wide, how long, how high, and how deep His love really is....then you will be filled with the fullness of life and power that comes from God." Ephesians 3:18-19
It's my Jamie Oliver Friday! He has some tasty dishes in his book that require fresh from the garden tomatoes, and boy do we have those, in abundance. This is the first year ever we have had so many tomatoes ripen. The Pacific Northwest summers in our neck of the woods don't usually lend themselves to ripe tomatoes and corn this time of the year so Hubby and I are tummy tickling grateful . My recipe for this Friday is Jamie Oliver's Summer Tomato Pasta. This recipe is EASY!
You will need:
"Pour some boiling water from the kettle into a pan over the heat and add the pasta and some salt. Place a large metal or earthenware bowl on top of the pan. Put the butter, balsamic vinegar and chopped herbs in the bowl and warm until the butter has melted. Now squeeze in the tomatoes, season with salt and pepper, then remove the bowl ( from the top of boiling pasta pan) and put to one side. Give the pasta a stir."
"With clean hands ( I hope this is standard procedure for you while cooking) really scrunch the tomatoes and all the flavors in the bowl together. Have a little taste and decide whether they need some more seasoning or vinegar."
"When the pasta is cooked according to the package instructions, drain it in a colander, reserving some of the cooking water. Tip the pasta into the bowl with your tomatoes and stir the sauce into the pasta. Drizzle with a good glug of extra virgin olive oil , loosen with some of the reserved cooking water if need be, and sprinkle over the reserved baby herb leaves. Serve with a block of Parmesan cheese for grating over. Lovely with some olives thrown in." Delicious, and as I said above, easy!
This weekend is going to be a busy one. The Harvest Fest is tomorrow, and there is a farm tour in Pierce County that has our little community center on the tour. It is also supposed to rain, of course! I think I will be bringing my little propane heater to warm my feet while I spin wool. Maybe I will be wearing one of my wool rugs on my lap too. Immediately after the Harvest Fest we have an event to be part of that will be life-changing for some of the participants... God is gracious and He is kind. Maybe I will write about this event later, for now we are hopeful and excited about the future . Praise God! "And may you have the power to understand ...how wide, how long, how high, and how deep His love really is....then you will be filled with the fullness of life and power that comes from God." Ephesians 3:18-19
