JUNE 14, 2022
Hi Everyone,
It was such a pleasure to see all of you last week at our 2022 season opener. This week will be pretty exciting, too. Museum Mile will be taking place right outside our door. It begins at 6 PM and is always a fun-filled evening. You should go!
This week, among our great vegetables, will be a live rosemary transplant. At the ruins in Pompeii, there is a hedge at the entrance. That hedge is rosemary. It is so fragrant, you can’t miss it. But, aside from its fabulous fragrance, rosemary adds vibrant flavor to many dishes.
This week’s recipe is a favorite summer lunch dish I’ve been making for years. It is eaten cold so you don’t have to turn on your oven on a hot day.
PASTA WITH MARINATED TOMATOES
INGREDIENTS
1 can of whole plum tomatoes
1/2 c. sliced scallions
3 cloves garlic, minced
1 tsp fresh rosemary leaves
1/4 c. red wine vinegar
1/2 c. extra virgin olive oil
1 tsp. red pepper flakes
1 tsp salt
1/4 tsp black pepper
1 lb pasta (I like fusilli for this dish, but penne, rigatoni, or orecchiette will work well too.
DIRECTIONS
1. Drain the tomatoes and discard the juice or use it for another purpose. Halve and seed the tomatoes
2. In a large bowl, mix the tomatoes, scallions, garlic, rosemary, vinegar, oil, red pepper flakes, salt, and black pepper. Cover and refrigerate for one hour.
3. Cook the pasta in salted boiling water for one minute less than the package directions specify. Drain and cool.
4. Toss the pasta with the marinade and enjoy!
Serves 4
HELPFUL HINT: The marinate may be refrigerated for up to a week. It’s a great salad dressing.
ANOTHER HELPFUL HINT: It’s easy to seed canned tomatoes. Just cut them in half and squeeze!
I hope you enjoy this dish. It’s a lifesaver on a long hot day.
Have a delicious week.
Best,
Judi