Pasta Pomodoro

I don’t know about you, but where I live, the tomatoes are just WONDERFUL this year! I know it’s been hot, but I have still been super blessed to get a huge crop of “maters this year.  Er…well, when I say “I,”  I actually mean,  “my Mom” has!! She is such a sweetheart, she shares with me on a regular basis, but she also decided to take a trip to the East coast to see my Aunt, and asked me to “check her plants” for her while she was gone.  They are weighed down with GORGEOUS tomatoes!! (so many, I even left her a whole bunch! 😉

Now, I am really not much of a caner.  But I can eat fresh tomatoes until I have sores in my mouth! So this week, I have been eating them like crazy!! Tonight for dinner I made a really easy dish, and  thought that I would share with you. I love “naked pasta,” it’s my favorite. toss it in some garlic, basil and olive oil, maybe some butter, and I am a happy camper.  So, tonight, that’s just how I prepared the spaghetti noodles, but I made a pomodoro tomato topping for with it.

I am going to tell you the EASY way to do this, and if you don’t want to let the secret out, find a labor intensive recipe and fib!! 😉

I found this stuff in the spice aisle made by McCormick, called “Perfect Pinch.” I believe it’s their version of a Mrs. Dash? Any who… they have a basil and garlic flavor. All I did was about 90 minutes before I cooked the pasta, I diced up fresh tomatoes, and sprinkled that spice with a little sea salt (both of them to taste) added a little bit of olive oil and put it in the fridge. The longer it sits, the more flavor it will have. 

After you cook your pasta, drain it and rinse it.  To it add butter or Olive oil or a little of both, a little garlic and basil and toss it. Place the warm pasta on the plate and top it with the chilled pomodoro tomatoes. (it tastes good with the tomatoes warm, too!)

I served it with an Italian crusty bread, it was so good.  It’s a great summer, or anytime really dinner.

Also, it’s a perfect meatless pasta dish.