August 2, 2016
The heat has broken, at least temporarily, and has now been replaced by rain, rain, rain! No complaints, though. We need the rain.
Today’s recipe will use more of all those summer squashes we’ve been getting, along with some of our other veggies. It’s easy to make, and there’s no cooking!
SUMMER SQUASH FETTUCCINE WITH FRESH TOMATO SAUCE
5 medium vine-ripened tomatoes
1/4 cup extra-virgin olive oil,
plus more for drizzling
1 clove garlic, chopped
1 tsp chopped jalapeno pepper
Freshly ground pepper
1/4 cup chopped pine nuts,
plus more for topping
1/4 cup chopped fresh basil
1 tsp chopped fresh oregano
2. Meanwhile, peel the tomatoes using a sharp vegetable peeler (try to take the skin off in wide strips. I’ll tell you why later), then halve horizontally and squeeze out the seeds.
5. Divide the zucchini among bowls and top with the tomato sauce. Top with more pine nuts and drizzle with olive oil.
HELPFUL HINT: You can make a great garnish out of the tomato skins. Just wrap the strip of skin around itself with the pulp side out. It will look like a rose, which can be placed on top of the pasta.