By now you are familiar with my love of summer tomatoes.
So imagine my giddy delight when flipping through my Barefoot Contessa cookbook and found a summer pasta recipe.
Around 1pm this afternoon I took my three pints of farmer market red, orange and yellow cherry tomatoes and tossed them with ½ cup of olive oil, garlic, basil, salt, and crushed red pepper. At dinner time I cooked up some whole wheat pasta and then tossed it with the tomatoes and parmesan cheese.
Can you say YUM!!