A Seasonal Pasta Recipe
Cooking with seasonal vegetables is the tastiest meal option out there. the freshest, juiciest, sweetest options you have are always at the local farmer's market.
I went to the Farmer's Market at the San Francisco Ferry Building without a list, mostly because I go whatever is in stock. You will immediately know what is in season when majority of the farm stalls have the same produce. This time around, I saw lots and lots of tomatoes - zebra, early girl, marzano....and stone fruit - flavor king pluots, o'Henry peaches, plums. I got those and a couple of the fresh bunches of herbs that i saw and knew I'd be making pasta with the fresh tomatoes and herbs.
1/2 package linguini pasta
5-6 tomatoes (I used Early Girl)
good extra virgin olive oil
4-5 cloves garlic
1/4 tsp red pepper flakes
fresh basil and parsley
This pasta dish comes together extremely quickly. You do not have to cook anything for too long. You can adjust all amounts.
Heat a couple of tablespoons olive oil, red pepper flakes, and add garlic until softened and aromatic. Throw in diced tomatoes and saute for a minute or 2. Add in cooked pasta, chopped parsley and basil, and salt. Add more olive oil if desired. Sprinkle sea salt and adjust to your taste.
Toast some fresh bread and drizzle with olive oil and balsamic as the perfect accompaniment. Wine, optional. But preferred.