The promise of an overnight freeze led Patience and me to pick every ripe and almost ripe tomato from our porch garden, along with all the basil, dill, and parsley. Looking at a large bowl overflowing with cherry and grape tomatoes it was clear to me what had to be done. And it was surprisingly simple.
1. Cherry tomatoes – whole
2. Olive oil
3. Garlic – 1 clove crushed or minced
4. Onion – ½ medium onion chopped
5. Celery - about ½ stalk chopped
6. Fresh Basil
7. Heavy whipping cream – not much, about ¼ cup or less
8. Angel Hair pasta
Cook the onion in olive oil for 1-2 minutes then add the garlic and celery and cook for several more minutes until soft. Add the tomatoes and basil and cook over medium high heat until they begin to break down – about 8-10 minutes. A few minutes before the pasta is ready reduce the heat and add the cream. When the pasta is ready drain and add to the pan, mix well and serve with grated cheese and garnish with fresh dill. Add some pasta water if needed.
In spite of my abundance of humility I have to say this was delicious and I look forward to serving it again. Of course Patience agrees with me.