This is the last fresh tomato sauce from my small garden for the 2014 growing season here in Michigan. I have had a bumper crop of tomatoes and my herbs always do well. I have been busy using tomatoes with veggies, salads and sauces or just eating them on their own. My herbs, such as basil, parsley and thyme, always provide plenty of cuttings and a great fresh taste to so many of my recipes such as this one.
A few weeks ago I tried a new pasta recipe by Ina Garten, or the Barefoot Contessa which is absolutely delicious. I have noticed there are a few devotees out there who love her too and know her recipes never (usually) disappoint. Only one recipe that I can recall and that was her lemon chicken – too much lemon!
Ina has quite the history behind her where in 1978 she left her job as a budget analyst in the White House to pursue a dream where she ended up owning a specialty food store, called the Barefoot Contessa in the Hamptons. Now, that is a career change – kind of wish I would have done something like that. As you can see I have all eight of her cookbooks and have pre-ordered her new one that I believe is coming out in October.
Each cookbook is full of beautiful color photographs of each recipe with simply written directions. I have made so many of her recipes over the years and they usually turn out great. Beginning with her first (of 8 and soon 9) cookbook ” The Barefoot Contessa Cookbook” published in 1999 I have been a loyal follower – I first saw her on the Martha Stewart show. I might have to tweak an ingredient or two, or change some directions, but I can usually count on Ina for a delicious recipe. See also my Weight Watcher’s recipe Capellini with Fresh Tomato Sauce.
I love my tomatoes and I love my fresh herbs – they always help make a great recipe. Lots of basil, curly and Italian parsley and thyme for Ina’s pasta.
To celebrate a great growing season I am bringing this pasta recipe to the party over at The Novice Gardener to celebrate Fiesta Friday #35. I mean everyone likes pasta, fresh tomatoes and fresh herbs! Also, thanks to the co-hosts, Prudy @butterbasilandbreadcrumbs.com and Naina @spiceinthecity.wordpress.com.
Ina's Capellini with Tomatoes and Basil
- kosher salt
- 1/4 cup olive oil
- 2 tbsp. garlic, minced (or to taste)
- fresh tomatoes, peeled, seeded and chopped, or use cherry tomatoes like Ina did
- large handful of fresh basil (or to taste), julienned
- 2 tbsp. fresh parsley, chopped
- 2 tsp. fresh thyme leaves (I never chop them as they are so small)
- 1 tsp. freshly ground black pepper
- 1/2 tsp. red pepper flakes
- 3/4 lb. capellini or thin spaghetti
- 1-1/2 cups Parmesan cheese, grated
- extra basil and Parmesan for serving
Bring a large pot of water to boiling and add a sprinkle or two of salt (optional) and a splash of oil to the pan. Cook according to package directions; drain and save some of the pasta water.
Heat the oil in a large saute pan; add the garlic and cook briefly for about a minute. Add the tomatoes, basil, parsley, thyme, 1 tsp. salt, black pepper and red pepper flakes. Cook for about 5-7 minutes tossing occasionally.
Place the pasta in a large serving bowl, add the tomato mixture and Parmesan and toss. Add some of the pasta water if the pasta seems too dry.
Recipe by cooking with aunt juju