When Your Garden Gives You a Little

I finally had the chance this morning to get over to my garden. I came away with 2 pints of strawberries, a handful of cherry tomatoes, 2 artichokes, some sprigs of basil, and a bouquet of flowers. I set about to make myself some lunch. I find that cherry tomatoes are so much more intense in flavor. And so I made a simple pasta sauce with them and the handful of basil leaves I was able to collect. It was so delicious and easy! I took a bite before I grabbed the camera. It always amazes me when something that looks simple and plain tastes so incredibly good.

Ingredients:

Spaghetti

Handful of Cherry Tomatoes

Handful of Fresh Basil Leaves, chopped

1 Clove of Garlic, minced

Extra Virgin Olive Oil

Salt

Grated Cheese (optional)


Directions:

1. Start boiling water to cook the spaghetti.
   
2. While pasta is cooking, heat in a frying pan, 4-6 Tablespoons of Extra Virgin Olive Oil. Add garlic to the pan and after a few seconds, add the cherry tomatoes. You might want to be careful and stay a safe distance, for as the tomatoes pop and ooze out their insides, the oil may spit at you. You may cover with a splatter shield if you wish. Stir periodically. Cook tomatoes until they have all popped.
3. Add chopped basil and saute until wilted.
4. Drain pasta when it is cooked and add to the pan with the sauce.
5. Return the sauce to heat and toss with pasta to coat.
6. Season with a couple pinches of salt to taste.
7. Plate the dish and sprinkle with grated cheese if desired.