It’s the most wonderful time of the year! Sweet local tomatoes and fields and fields of basil, just waiting for us to toss them into every summer supper we can think of, and I am doing just that. From caprese pastry to tomato basil hummus, I am Doing My Part. But out of all the many recipes I have for tomatoes and basil, my favorite one is that I just think of as summer sauce. Tomatoes, basil, garlic, butter, a teeny bit of cream and a little salt and pepper. Toss it with some pasta and it doesn’t get any more summertime delicious.
And it’s pretty dang easy to make too. Which is great, because summertime can be as busy as the rest of the year. We still do a fair amount of running around…
Which is why it’s a triple win when summer is made from fresh summer veggies, is scrumptious to eat AND is easy to make. So gather up those summer tomatoes and basil and make yourself up some pasta with summer sauce. And enjoy these lazy, hazy days!
- 8 ounces pasta (I like spaghetti and linguine for this one)
- 2 tablespoons olive oil
- 1 pound local tomatoes, chopped into one inch pieces
- 2 cloves garlic, peeled and minced
- 3 tablespoons butter
- 3 tablespoons cream
- ½ cup fresh basil leaves, chopped
- Salt and fresh ground pepper to taste
- Heat olive oil in a skillet over medium heat. Saute tomatoes and garlic until soft, about 15 minutes.
- Cook pasta in salted water according to package directions. Drain and add to skillet with tomatoes.
- Stir in butter and cream until melted and heated through. Taste and season with salt and fresh gound pepper.
- Remove from heat and toss with basil. Serve, grinding a little more pepper on top if you like!