Day 3

For dinner tonight, I borrowed one of Ina Garten's recipes. She calls it "Summer Garden Pasta", but I like to call it Bruschetta Pasta because it reminds me so much of the amazing bruschetta my sister makes. It's pretty simple and super garlicky and perfect for a Summer day. I even used my tomatoes from my own tomato plant! Woo hoo!

And I substituted parsley for basil. Not because I don't like basil, only because it's expensive ... But please, if you recreate this recipe make it with basil if you prefer. So tasty!

Bruschetta Pasta
Makes 1 lb of pasta
4 pints cherry tomatoes, cut in half
1 large bunch of parsley, chopped fine
1-1/2 C parmesan cheese, grated
1/4 C olive oil
salt and pepper to taste
4 cloves of garlic, grated or minced fine

1 lb linguine pasta

1. In a large bowl, combine the oil, salt and pepper, parsley, tomatoes, and garlic. Cover with plastic wrap and let sit at room temperature for 2~4 hours.
2. When ready to eat, boil pasta to al dente. Make sure and reserve a little bit of pasta water.
3. Meanwhile, grate parmesan cheese and put in the bowl with the tomato mixture and toss to coat.
4. Once pasta is done, place in the bowl with tomatoes and combine. Add a little pasta water to loosen the sauce if needed.
5. Serve with extra cheese and crusty bread.