≡ Menu ≡ Menu

Summer Pasta


Summer Pasta

For me, one of the most satisfying and joyous things about Summer is collecting fresh tomatoes from the garden each day. Grown with no chemicals or sprays. Watched closely from the time of planting. Smiled on by the warm Summer sun, they are best enjoyed fresh, in their natural state. Bursting with intense flavor. I add tomatoes to this dish uncooked to savor the various flavors of the different varieties used.

If you do not grow your tomatoes (get started!) you can roast them for 15-20 minutes in the oven then drizzle with a little olive oil and salt and pepper and you will achieve a lovely rich flavor.  

This is a simple pasta made from ingredients that are readily available in the Summer months.  I made this pasta sauce to serve with my home made Spinach and Thyme Fettuccine.  I kept the pasta sauce ingredients simple to allow the flavor of my pasta to shine through.  

Home Made Pasta Recipe

Summer Pasta
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Italian
Serves: 4
Ingredients
  • 300 grams (approx.) Spinach and Thyme Fettuccine (or pasta of choice)
  • 2 capsicums cut into quarters
  • ½ tablespoon oil
  • 4 garlic cloves - chopped finely
  • 2 fillets anchovies - chopped finely
  • 200 grams cherry tomatoes - halved
  • 1 tablespoon pine nuts - toasted
To Serve
  • Freshly shaved parmesan cheese
  • handful of fresh thyme leaves
  • salt and pepper
Instructions
  1. Set the oven to 170 degrees and cook the quartered capsicums for 25 minutes
  2. While the capsicum is cooking put a pan onto medium heat and toast the pine nuts for a few minutes. Remove from the heat as soon as they start to color. Set aside.
  3. Set a pot of water to boil and add the pasta to cook once it is boiling. Remove and drain once cooked as desired.
  4. Remove cooked capsicums from the oven and cut into strips
  5. To a warm pan add the oil, garlic and anchovies and stir until fragrant.
  6. After a few minutes add the capsicums and stir to coat
  7. Add the drained pasta and stir through
  8. Serve topped with the fresh tomatoes, thyme, the pinenuts, parmesan and seasoned with salt and pepper.
Notes
I used home grown capsicums and I never bother to removed the skin after baking them. You can do so if you wish to prior to slicing into strips
Cook time in this recipe includes the time to bake the capsicums. you can reduce this by slicing and eating them fresh.

Enjoy your weekend.

Are you cooking from your garden at the moment? What are you making?

Kyrstie

 

 

 

A Fresh Legacy

Share this post: Facebooktwittergoogle_pluspinterest
Join me here: Facebooktwittergoogle_pluspinterestrssinstagram

Get a weekly delivery of Fresh content straight to your in-box.

{ 4 comments… add one }
  • Linda Woodrow February 14, 2014, 9:18 am

    I’m making pasta sauces regularly too. If I make it often enough now, while I have a big bowl of garden tomatoes on the bench every day, then by the time the tomato season slows down we’ll be over pasta and I don’t need to bottle any. (That’s my theory anyway). My favourite is Pasta Puttanesca, which shares the anchovy/tomato/garlic idea.

    • Kyrstie Barcak February 14, 2014, 10:34 am

      I love Puttanesca Linda. I am not sure I would be “over” pasta 🙂 I adore using passata in winter from Summer. Thanks for dropping by, I am off to check out your recipe.

  • e / dig in hobart February 19, 2014, 9:23 am

    i’ve just printed this out – i need some mid-week dinner inspiration. though having some of your homemade green pasta would be wonderful!

    • Kyrstie Barcak February 20, 2014, 8:57 pm

      Thanks e/Dig I hope that you enjoy it. I am sure you could make the pasta yourself no problems! It is a little time consuming for a weekday though.

Leave a Comment

Next post:

Previous post:

int(7319)