Summer's End Pasta

In a recent entry i wrote about this favorite late summer dish. It's only fair to include the recipe:

Peel and dice 6 garden ripened Roma tomatoes (or equivalent slicing tomatoes)

Peel and mince 2 cloves garlic.

Place the tomatoes and garlic in a non-reactive bowl and add at least ¼ cup of first-cold-pressed olive oil. Stir and leave for two or three hours to marinate. If you use salt and pepper add them to the marinade.

Cut 2 sweet Italian sausage links into bite size slices and put them into a skillet on medium-low heat. (The sausage really isn’t necessary. Leave it out if you prefer.)

Next, cook the pasta. Put on a pot of salted water to boil. Measure 1 ½ cups whole wheat penne and add it to the boiling water. When the water returns to the boil, set a timer for 10-14 minutes, depending on how soft you want the pasta to be. During this process, remember to stir the sausages occasionally. When the sausage bits are browned, put them in a paper towel lined bowl to drain.

When the pasta is done, drain the water and immediately pour the pasta into the marinating tomatoes. Add the sausages and stir everything together. Next, snip fresh basil leaves over the pasta mix, sprinkle on some Parmesan cheese. Toss everything together. Add more basil or Parmesan to adjust the balance.

It’s a pretty dish and tastes divine.

Copyright 2017 by Shirley Domer