To me, summer is here when there is an abundance of fresh vegetables available to pick from and toss is in a quick and simple pasta dish and call it a meal. This Rustic Summer Pasta is so versatile you could throw in almost any vegetable and it would be delicious.
Ingredients:
- 2 garlic cloves
- 4 tbsp olive oil, extra Virgin
- 1 cup Tuscan kale, chopped and stems removed
- 2 cups cherry tomato
- 1/2 lb artisanal pasta (if you’re local check out Little Lost Kitchen)
- 1 handful basil
- 1/2 cup Parmesan Reggiano
- salt and black pepper to taste
Directions:
- Bring a large pot of water to a boil.
- Heat 2 tablespoons extra virgin olive oil in pan over medium/high heat and add minced garlic for 1 minute (do not brown).
- Add chopped Tuscan kale, approximately 1 minute.
- Add cherry tomatoes, salt, and pepper at medium heat and place lid on for 5-10 minutes.
- Once tomatoes break down, smash with the back of a wooden spoon.
- Add artisanal pasta to boiling water and cook according to package. *Reserve 1 cup of pasta water for sauce. For Italians, the pasta water is liquid gold. The secret to a good sauce.
- Add pasta a minute before al dente along with reserved pasta water, turn heat to high for 1 minute.
- Add 2 tablespoons olive oil and stir pasta quickly.
- Add salt, black pepper, torn basil, and Parmesan Reggiano to taste.
- Enjoy!
Rustic Summer Pasta
This Rustic Summer Pasta puts everything that's tasty about summer in one bite! It's simple enough that you can change it up and add whatever summer vegetables you have growing in your garden or local farmer's market!
Ingredients
- 2 garlic cloves diced
- 4 tbsp olive oil extra virgin
- 1 cup Tuscan kale chopped and stems removed
- 2 cups cherry tomato
- 1/2 lb artisanal pasta
- 1 handful basil sweet
- 1/2 cup Parmesan Reggiano cheese grated
- salt and pepper to taste
Instructions
- Bring a large pot of water to a boil.
- Heat 2 tablespoons extra virgin olive oil in pan over medium/high heat and add minced garlic for 1 minute (do not brown).
- Add chopped Tuscan kale, approximately 1 minute.
- Add cherry tomatoes, salt, and pepper at medium heat and place lid on for 5-10 minutes.
- Once tomatoes break down, smash with the back of a wooden spoon.
- Add artisanal pasta to boiling water and cook according to package. *Reserve 1 cup of pasta water for sauce. ***For Italians, the pasta water is liquid gold. The secret to a good sauce.
- Add pasta a minute before al dente along with reserved pasta water, turn heat to high for 1 minute.
- Add 2 tablespoons olive oil and stir pasta quickly.
- Add salt, black pepper, torn basil, and Parmesan Reggiano to taste.
