Today's the first day of Vegan Mofo!! Woot! Enjoy a month of Vegan Food from all your favorite bloggers!
This time of year in the NW brings with it delicious produce. Although I absolutely explode with excitement the moment a strawberry arrives in my mouth during the spring, I become just as giddy with joy when I grab the first ripe cherry tomato as a snack. As you've seen in my weekly CSA updates, we've received mounds of peppers, onions, green beans, and herbs. My favorite veggies in the last few loads have been the basil and tomatoes. Those two items just seem to go so well together, and their colors complement each other like they're powered with magic.
Roasted tomatoes are amazing. The sweetness and complex flavor of a ripe, raw tomato gets magnified 100% when it's covered in olive oil, salt and pepper, and roasted in a cast iron pan at high temperatures. The result is something that is so delicate and delicious that it's hard to convince yourself to add it to the recipe and not eat it straight out of the pan.
This dish is colorful, bright, and oh-so in season. It's the perfect end-of-summer (wait, is it already fall!?) dinner to enjoy as the evenings get crisper and darker. It's also easy to make, allowing you the time to ask your children how their day at school went, or to ask your partner how his workday was.
Basil and Roasted Tomato Pasta
Serves 2 hungry people
2 T. olive oil
1/2 c. cherry tomatoes
10 crimini mushrooms, sliced in half
1/2 c. packed basil leaves
salt and pepper to taste
one package of gluten-free spaghetti
- Slice tomatoes in half and spread out on a cast iron pan. Cover them in olive oil, salt and pepper, and roast them at 350' for 20 minutes. Cook the gluten-free spaghetti according to its directions.
- Meanwhile, saute the mushrooms in olive oil on medium-high in a stovetop pan. Chiffonade the basil and set aside.
- When the tomatoes and spaghetti are done cooking, combine everything together in a bowl. Sprinkle with salt and pepper to taste, and serve warm.