Harvest Time- Tomatoes

We absolutely love to cook and entertain, but sometimes after a long day at the boutique, the kitchen is the last thing on our minds. But, what to do when you're hungry and want an easy, nutritious meal?

Well, if you have a pile of tomatoes, basil, pasta and 25 minutes, you've got a beautifully rustic dinner!

3 plum tomatoes (per person)

1 clove of garlic per 3 tomatoes

6 basil leaves per 3 tomatoes

2-3 T nice quality olive oil (we like the Olive Tap from Someone's in the Kitchen)

Salt and pepper to taste

Quarter and deseed your tomatoes. Put tomatoes, garlic, basil, olive oil and salt + pepper in a blender and pulse until nearly smooth. Leave a little texture.

In a large sautee pan, heat the freshly pulsed sauce until just warm and let sit. Using a large, deep pan, salt the water for your favorite pasta and cook until its al dente- do not overcook the pasta!!

Spoon the pasta into the sautee pan. Reserve the pasta water. On medium-low heat, cook the al dente pasta with the sauce until the pasta is just soft. Add spoonfuls of the pasta water to keep the sauce from becoming runny, the starch from the pasta will help tighten it up and make it thick.

If you're a basil lover like we are, garnish with a chiffonade of basil for extra color and taste.

PS- the uglier the tomato, the better it tastes