July 20

Garden Tomatoes

Our daughter gets such a kick when we include her tomatoes in meals. Back in May, she got a little tomato plant at the farmers' market. Since then, it has grown very well and produces the nicest yellow cherry tomatoes. They add a summer touch to tonight's pasta dish—and brighten the face of a cute little seven year old at the same time.

Spinach Fettuccine with Artichoke Sauce [View Recipe]
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Ingredients

6 ounces pasta
1 tablespoon oil
2 cloves garlic
10 quartered artichoke hearts
salt & pepper
3 sprigs basil (cleaned)
6 tomatoes (cleaned and quartered)
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cheese (freshly grated)

Instructions

We start by heating a large pot with water for the pasta.
In a bowl, we combine the oil with the garlic cloves pressed through the garlic press. The 10 pieces of quartered artichoke hearts are also added. The bowl is covered with plastic and cooked in the microwave for a minute. We set it aside while we cook the pasta.
When the water is boiling, we salt the water and add the fettuccine. We stir and cook according to the package directions. When the pasta is al dente, we ladle out ¼ cup of the pasta cooking liquid, and then drain the pasta in a colander.
The hot pasta is placed back in the pot and the warm artichoke, garlic, and oil mixture is stirred in. We also add the reserved pasta liquid and season with salt and pepper. We toss the pasta briefly.
Each serving is topped with yellow tomatoes and basil (added with kitchen scissors at the table). We also serve the pasta with bread crumbs and cheese as additional toppings.
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Garden Tomatoes

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