February 14, 2014
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.
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?
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