I love it when my garden really comes into its own – the plants are sturdy enough where the wind or rain won’t destroy them, the herbs are plentiful and plucking a few leaves won’t stunt their growth, and my snap peas and cherry tomatoes are in such massive quantity, I’m not worried about Haley plopping them into her mouth off the vine, rendering me unable to make this pasta dish.
Sweet cherry tomatoes, jalapeno peppers, and parsley…all from my garden. So light and fresh and flavorful. It’s truly the best that summer has to offer! (Well, except the part about the garden spider invasion. I could certainly do without that.)
Don’t have your own garden? That’s okay! Just drop by your local farmer’s market. They’ll love you for it. And also, they get to deal with the garden spiders.
Pasta with Cherry Tomatoes, Jalapenos, and Parmesan
Prep time: 15 minutes
Cook time: 10 minutes
• 3 tablespoons olive oil
• 4 garlic cloves, minced
• 2 small jalapeno peppers, minced
• 1/2 pound pasta (I used mini farfalle)
• 1 pint cherry tomatoes, cut in half
• salt and pepper
• 1/3 cup parsley, chopped
• 1/4 cup parmesan cheese
Big a large pot of water to boil. Cook the pasta until al dente.
Heat the olive oil in a non-stick pan over medium high. Add garlic and jalapenos and sauté for 30 seconds. Add in the tomatoes and cook for just another 30 seconds until they are warmed through (if you cook them too long, they will become mush.) Season with salt and pepper.
Add your pasta to the tomatoes, remove from heat and toss in the parsley and Parmesan. Gently combine. Serve immediately with a little extra sprinkle of Parmesan at the table.