Monday, August 17, 2009

Lazy Linguine with Cherry Tomatoes

How do you solve a problem like an over-abundance of cherry tomatoes?

I pick at least a bowl-full of these pretty little thangs each and every day. And then I feel compelled to find ways to use them. Funny how this gardening stuff works....

I give this dish two thumbs way up. It was fantastic for dinner and just as good the following day for lunch. (I stirred in a hearty dash of my new fancy-schmancy balsamic vinegar, for some variety.) And, it gave Cory the opportunity to flaunt his mad garlic mincing skills.

Note: I left out the flat-leaf parsley and the jalapeno and grated up some fresh Parmesan on top.

Ingredients

  1. 1 pound dried linguine
  2. 1 pint cherry tomatoes, halved
  3. 2 large garlic cloves, minced
  4. 1/2 cup roughly torn basil
  5. 1/3 cup finely chopped flat-leaf parsley
  6. 1 tablespoon finely chopped marjoram
  7. 1 jalapeño, seeded and finely chopped
  8. 1/3 cup extra-virgin olive oil
  9. Kosher salt and freshly ground pepper

Directions

  1. In a large pot of boiling salted water, cook the pasta until al dente. Drain and cool under cold running water. Shake off any excess water and pat the linguine dry with paper towels.
  2. 2.In a large bowl, toss the cherry tomatoes with the garlic, basil, parsley, marjoram, jalapeño and olive oil and season with salt and pepper. Add the pasta, toss well and serve.
The pasta can be refrigerated for 3 hours. Let stand at room temperature for about 30 minutes before serving.

(I don't know what this "3 hours" business is all about, but who am I to argue??)

10 comments:

  1. Well thanks for the recipe. I too have an abundance of cherry tomatoes, so I look forward to trying this for sure. And yes, I most likely will skip the three hour thing.

    ReplyDelete
  2. Great recipe!!! I am planning on doing cherry tomatoes next year. I have 2 romas and 1 beefeater (hate that name!). So far, I've canned 2 jars of spaghetti sauce, and have a full bowl of tomatoes in my kitchen. :)

    ReplyDelete
  3. YUM! I need those dang cherry tomatos stat! Maybe I can run over there one evening to get some of those beauts.

    ReplyDelete
  4. I would sit down and eat them all!! That's what I'd do, but your idea sounds pretty yummy too. Mine are still green for heaven's sake!

    ReplyDelete
  5. Your pasta salad sounds delicious!! I think the 3 hour wait is to blend the flavors, so it's even better..... Your pictures are worth a thousand words :)

    ReplyDelete
  6. What in world is marjoram??? And why are my cherry tomatoes still green? Hmmm... Well, anyways, your dinner looks yummy :)

    ReplyDelete
  7. We have an abundance of cherry tomatoes too! And that recipe looks absolutely delicious, I will definetly be trying that in the near future. Keep the recipes coming.

    Sherry

    ReplyDelete
  8. Thanks for sharing this recipe! My cherry tomatoes are the one thing in my garden (well those and zucchini) that are growing like crazy!!!

    ReplyDelete
  9. There is nothing like pasta with fresh cherry tomatoes!

    ReplyDelete