I have had much fewer tomatoes this year; the cool, rainy summer has not been conducive to a good harvest. So, I have not been making as much tomato sauce to freeze as I typically do. Instead, I have been making various versions of pasta with fresh tomato sauce. And I am on a tear with them, hence the earlier post on Pasta with Tomatoes, Green Beans and Feta.
I was able to use two other ingredients from my garden in this, onions and garlic. I am loving having my own garlic to use!
I had two ingredients I wanted to use tonight, Spinach, Basil and Garlic Linguini and the truffle vinegar I bought in Rhinebeck, NY last month. The linguini was one of my purchases at the farmer’s market I went to in Chicago, it is by Pasta Pappone, a local artisinal pasta company.
Pasta with Fresh Tomato Sauce and Olives
1 1/2 to 2 lbs fresh tomatoes (from the garden)
1/2 small onion, chopped fine (from the garden)
3 cloves garlic, minced (from the garden)
1 – 2 Tbsp olive oil
1 tsp truffle vinegar (or 2 tsp red wine or balsamic vinegar)
sea salt and freshly ground black pepper to taste
8 oz pasta
Parmigiano reggiano, for grating
Cut the tomatoes into about 1/2″-sized pieces. Place in a large pasta bowl.
Add the onion, garlic, olives, oil, vinegar, salt and pepper. Let sit to marinate while you bring a large pot of salted water to boil.
Cook the pasta according to directions, until al dente. Toss with the sauce.
Top with grated cheese. Pass more at the table if desired.
Serve and enjoy!
Serves 2 – 3.