Friday, August 19, 2011

Sungold noodles!

By June


How lucky are we that readers actually miss us when we're gone? And miss our recipes? We've gotten special requests for more tomato recipes—one request came from a local friend while we were up to our necks in the lake and another came all the way from a friend in Oklahoma, where the tomato harvest is probably almost over (while ours has barely begun).


We're honored that friends—far and near—care! Thank you!




Fortunately, we've been eager to share one of our favorite recipes. This is the week when we finally finally finally got a whole bowlful of Sungold tomatoes, which means we immediately put on the water for pasta.


This recipe comes from an Alice Waters book from way back. She recommends Sweet 100 tomatoes. I always use Sungolds. My apologies to Alice because I no longer crack the book. I just do it from memory now, which is no doubt the best homage a cook can have. It means the recipe has a place on your family's table—and in their hearts.


So from our hearts (and my memory) to your table...


Sungold Tomato Pasta


Halve as many Sungold tomatoes as you can get your hands on (four or five or six cups). Marinate them in a cup of really great-tasting extra-virgin olive oil and enough red wine vinegar to suit your palate. Add a grinding of black pepper (liberally) and sprinkle on salt to satisfy. Let that rest while you...


...toast a cup-and-a-half (or so) of homemade bread crumbs and...


...boil up your pasta, out of a box or freshly made. We like spaghetti or spaghettini for this recipe.


Just before the pasta is ready, add your tomatoes to a deep skillet and set the flame to a gentle hum. The juices may start to simmer but don't let it simmer long. You just want to warm the tomatoes and get them ready to melt only when you eat them.


Drain the noodles and then tip as many as will fit into the deep skillet. But be gentle with the tomatoes. The beauty of this dish is that the tomatoes melt on your tongue—and not before!  Load into a spacious bowl and sprinkle with the toasted breadcrumbs and a huge handful of torn basil leaves.


Enjoy! We enjoyed ours so much last night that I didn't even grab a photo. You'll have to take our word on this: It was a beautiful sight. And the way it tasted was pure Sungold art.



7 comments:

Amy @ Homestead Revival said...

Mmmmmmm... if only my tomatoes were ripe at the same time my basil was ready!

June said...

Amy! Isn't that always the problem? My dill is never ready when it's time to pickle. Oh, the vagaries of a kitchen garden! Great to know I'm not the only one who is sometimes out of sync for a favorite recipe.

JGH said...

Oh good - I have lotsa sungolds, too. Those and the other cherry tomatoes are much more plentiful than the bigger ones, which are taking FOREVER to ripen. This looks so yummy - and pretty easy too!

June said...

Jen: My big ones are taking forever, too. I noticed today, though, that three of the heirlooms are beginning to blush. Soon!!! I am so anxious to have a juicy, sweet Ruby Gold.

Catherine said...

Awesome, I will have to try this soon! It sounds divine!

June said...

Catherine! No fuss, and yet it is deeply flavorful and comforting. Perfect for busy harvest nights.

Livin' out loud said...

I just found your site! How lucky am I?! Very!! What wonderful pictures!!!
Susan