It may be chilly here, and yes, there is snow, but I'm blocking all of that out. In my heart, the weather is still warm. The sun shines strong and hot all day. I can wear sandals. No chilled fingers or slipping on ice. No shoveling the driveway! Hey, it's my fantasy. Leave me alone.
Also in my delusional state, tomatos are still as wonderful now as they are in the summer. I know that is not true, but my love of tomatos knows no bounds. Some may turn up their noses at inferior winter tomatos. I can't. It's an addiction.
Here's my latest pasta dish for Ruth and Presto Past Night. I figure if you buy the best tomatos December can provide, and mix them with lots of garlic and fresh basil, how can you go wrong???
Fusilli Caprese
3/4 lb fusilli pasta
1 1/4 lb tomatos, seeded and diced (I used a combo of hothouse and cherry)
3 garlic cloves, finely minced
4 green onions, finely chopped
3 tb finely minced fresh basil
100 grams boccocini, chopped
salt and pepper
Mix together the tomatos, garlic, green onions, basil, cheese and olive oil. Season with salt and pepper. Let sit on the counter for one or two hours.
When you're ready to eat, cook your fusilli and drain. Pour into your serving dish, then add the sauce and all the juices. Toss well and serve.
Serves 4-6.
Also in my delusional state, tomatos are still as wonderful now as they are in the summer. I know that is not true, but my love of tomatos knows no bounds. Some may turn up their noses at inferior winter tomatos. I can't. It's an addiction.
Here's my latest pasta dish for Ruth and Presto Past Night. I figure if you buy the best tomatos December can provide, and mix them with lots of garlic and fresh basil, how can you go wrong???
Fusilli Caprese
3/4 lb fusilli pasta
1 1/4 lb tomatos, seeded and diced (I used a combo of hothouse and cherry)
3 garlic cloves, finely minced
4 green onions, finely chopped
3 tb finely minced fresh basil
100 grams boccocini, chopped
salt and pepper
Mix together the tomatos, garlic, green onions, basil, cheese and olive oil. Season with salt and pepper. Let sit on the counter for one or two hours.
When you're ready to eat, cook your fusilli and drain. Pour into your serving dish, then add the sauce and all the juices. Toss well and serve.
Serves 4-6.
6 comments:
Am I a bad girl then if I just use canned? Come chilly, I go canned.
But I would never be one to burst your bubble or delusional state . . . dream on. Looks good enough to believe.
Tanna, I use canned year round too.
Can I join your summer fantasy?? That looks so good it is making me miss summer more than I already do!
Maybe I'll dream of warm summer days in the sun tonight. Snow is in the forecast for this week, boo!
Sounds quite delicious to me...I close my eyes and see only sunshine on the tomato vines! May I share your fantasy?
Thanks for sharing with presto Pasta Nights.
oohh, I think I love this!
Love this one, too!
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