Here’s my absolute favorite. Roasted tomatoes on pasta, serve with a green salad.
If possible farm tomatoes, in this case the wonderful golden nuggets from our CSA box
Cut in half and array in an oiled pan
cover with pesto…homemade if possible though in this case Pasta Plus from Eugene
bake at 450 for 30 minutes…don’t worry if they looked a little burned…they are even more delicious if toasty
Cook the pasta, drain and toss with a few spoonfuls of pesto (DO NOT heat the pesto first) and then serve with some tomatoes arrayed on top, followed by some romano. Tooooo good. Here’s the real secret. You know those horrible hard pink tomatoes you get in the winter? This treatment makes even those delicious (use romas though). No kidding.