So I know it’s been a while since I have blogged, it’s not because I don’t care, it’s just that sometimes life gets in the way. So, without any further adieu, I’m going to tell you what to, uhmmm, do with all of these farmers market tomatoes!.... Lovely red gems filled with juicy goodness!
This is my famous Pasta 🍝 de Ceca recipe straight from Italy by passage of my sisters 6 year stay there. She brought this recipe along with a 5 lb block of Piccorino Romano cheese and many other recipes that have been tried, tested and given a little personal spin of my own. Those too will follow.
But this simple tomato basil pasta recipe is amongst one of my favorites. First you have to pick the very reddest yet still firm tomatoes from your local farmers market or grow them in your own garden. Then simply take them home, dice them up and sautee them in a pan with some garlic, olive oil, butter and chopped basil. Make some spaghetti al dente (i use gluten free) and toss it all together with some grated pecorino Romano cheese! It’s really as simple as that and there’s really nothing better! Nuff said. Buon appetito