Ripe, At Last!

Backyard Bounty, originally uploaded by lilithny.

Three lessons have been learned this summer:

1. Plant early
2. Make sure said plants get enough light
3. Zucchini need to be planted alone.

The tomatoes have finally changed colors. It's about time, I was worried I'd have to pick green tomatoes and make something crazy. Not that a crazy green tomato dish would have been bad... just a little crazy.

I had to celebrate the occasion, and what better than to make a great pasta? Vegetables and herbs from the backyard plus pantry staples makes for a great meal.

Herby Tomato Pasta

4 slices prosciutto, shredded
3 tablespoons capers, drained
6 small roma tomatoes, diced
1 can tomato paste
1 can tomato sauce
handfuls of chives, basil, and parsley
1 box thin spaghetti
Parmesan cheese
olive oil
salt/pepper

In a pan add enough olive oil to thinly coat the bottom. Heat on medium heat and add prosciutto. When it begins to crisp, add the capers and cook for 1-2 minutes. Add tomatoes, turn the heat down to low-medium and cover. Stir occasionally.

While this is cooking, heat the water for the spaghetti. When the noodles are done, drain but reserve ~2 cups of the pasta water for the sauce (you may not have to use it all... but better to have extra).

Homemade Dinner - Close Up, originally uploaded by lilithny.

When the tomatoes have broken down, add the tomato sauce and paste. Use the pasta water to get to the consistency you want. Taste and season if necessary. Roughly chop up the herbs and add to the sauce. Stir and let it cook for a minute.

On a serving dish add the pasta, and sprinkle a generous amount on top. Pour sauce over top and toss.

Homemade Dinner - Backyard Pasta, originally uploaded by lilithny.

Enjoy!