September is here, I feel like I need to let out a big sigh. Ahhhhhhhhh…..
What a summer! Where did it go? What even happened? Summer arrived late and now it’s September already. Wow.
The summer began with Ryan and I tying the knot, we had a beautiful wedding then a few weeks later we hit the road for three weeks on our honeymoon. Once we returned, I was on the road again for a bachelorette party in Niagara Falls and now we’re here. September.
Looking back, it was a fantastic few months, I built more memories this year than any other. Even if we didn’t get to spend most of it at home it’s a summer I will never forget.
Let’s celebrate the end of a fabulous season with seasonal cherry tomatoes. Tomatoes never taste as good as they do freshly picked from the garden. I cringe buying tomatoes in the winter, knowing what they are suppose to taste like and how they don’t come close in the off seasons.
The sweetness of cherry tomatoes just sings in this dish. The buttery balsamic dressing and mix of fresh herbs harmonizes so well along side the tomatoes. This complements well as a side dish for dinner and makes a great lunch.
Scoop up as many fresh cherry tomatoes as you can while they are at their best. Keep summer going until the leaves start to fall… then it’s on to soups, squashes and spices, I can’t wait!
Summer Tomato Pasta - Jamie at Home
1 pound dried fusilli (or rotini)
sea salt and freshly ground black pepper
6 tablespoons butter, cubed
2 tablespoons balsamic vinegar
a large bunch of mixed soft fresh herbs (I used a good handful of basil mixed with parsley, thyme and chives) leaves picked, a few baby leaves reserved, the rest freshly chopped.
1 1/4 pounds cherry tomatoes, roughly chopped
extra virgin olive oil
a block of Parmesan cheese, for grating
Bring a pot of water to a boil and add in pasta and some salt. Place a large metal, heat proof glass or earthenware bowl on top of pot. Put butter, balsamic vinegar and chopped herbs in the bowl and warm until the butter has melted. Now squeeze in the tomatoes, season with salt and pepper, then remove the bowl from the pan and put to the side. Give pasta a stir.
With clean hands, scrunch the tomatoes and all the flavours in the bowl together. Have a taste and decide whether they need more seasoning or vinegar.
When the pasta is cooked, drain in colander, reserving some of the cooking water. Tip the pasta into the bowl with your tomatoes and stir the sauce into the pasta. Drizzle with a good glug of extra virgin olive oil, loosen with some of the reserved cooking water if necessary, sprinkle over the reserved baby herb leaves. Serve with a block of Parmesan for grating over. I think feta cheese would work in this as well!