| INGREDIENTS |
- 2 pounds fresh farmer’s market tomatoes, chopped
- ½ cup fresh herbs: basil, thyme, parsley, oregano (all or a mix of a few), chopped
- 4 cloves garlic, crushed
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- 1 pound penne pasta
- ½ cup olive oil
- 1 Aleck Meadow crumbled, at room temperature
|
| DIRECTIONS |
- Toss the tomatoes with the herbs, garlic, salt, and pepper in a large bowl and allow to sit at room temperature for 1 hour.
- Bring 6 quarts of salted water to a boil. Stir in the penne and cook until al dente, 8 to 10 minutes, stirring occasionally. Drain pasta and return to pan.
- Add the tomato mixture and olive oil to the penne and stir. Check the seasonings and then gently stir in the crumbled Aleck Meadow.
- Cover the pot for 3 minutes, then serve immediately. Aleck Meadow will be slightly melted and delicious. Garnish with more freshly ground pepper if needed.
|
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This entry was posted on August 1, 2012 at 11:14 am and is filed under Cooking, Local Food, Seasonal joys. You can follow any responses to this entry through the RSS 2.0 feed.
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