This recipe was shared with us from CSA member Theresa. Such a cool flavour combination, and a great way to enjoy the bounty of RR tomatoes and basil (and garlic!). She found the recipe at Bad Manners. The original recipe has *a lot* of swear words in it, but we’ve removed them in the recipe below. Thanks, Theresa!
Tomato Nectarine Pasta
- 1 pound pasta*
- ¼ cup pasta water**
- 1 pound cherry tomatoes sliced in half, about 3 cups
- 1 tablespoon olive oil
- 2 medium nectarines chopped into bite-sized pieces, skin on, about 1 ½ cups
- 2 cloves of garlic
- 1/8 teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon balsamic vinegar
- ½ cup basil sliced into thin strips
Cook the pasta according to the package directions or your instincts, whatever you normally do. Measure out your pasta water like we tell you below and set it aside.
While your pasta is cooking, grab a large skillet or wok and warm it up over a medium heat. Add the oil.
Throw in the cherry tomatoes and cook until they start to shrivel up a bit, about 4-5 minutes.
Add the nectarines, garlic, and salt and cook for another minute more just to warm up the nectarines.
Now turn off the heat. Add the lemon juice and balsamic vinegar, then toss in the pasta. Start mixing that up as you add in the pasta water.
Fold in the basil and taste. Add more lemon juice, vinegar, basil, or salt. You know what you want to get the flavors right by you. Serve right away with some extra basil on top.
If you end up with leftovers, you can also enjoy this dish cold. It’s delicious and involves no effort.
* Spaghetti or angel hair is best. Whole wheat is great if you roll like that.
** No, this isn’t some weird, fancy stuff you buy at the store. Right before your pasta is done cooking, take a metal measuring cup and scoop up some of that water right in the pot and set it aside. All the starch in the water is great for filling out a light sauce so you don’t have to add a whole lot of oil.