Even though this time of year elicits a simpler, healthier lifestyle for me, it doesn’t mean I’m giving up my beloved pasta any time soon. Although instead of a heavy red or cream-based sauce saturated throughout my pasta, more times than not, I tend to go the opposite direction and lightly dress my noodles with olive oil, pasta water or nothing at all. Of course that’s with the exception of my annual fettuccine alfredo consumption when I go down the lake with my family, which I’ll conveniently put back to the furthest part of my head.
On a grocery store run a few weeks again I was pleasantly surprised when the cherry tomatoes were plentiful, the hot house tomatoes were actually juicy and I even spotted a few funky looking heirloom tomatoes lingering about – it was the first sign of summer I’d seen yet. What….a feeling.
Of course I picked up far too many little gems, which is fine by me, because not only did I see my first taste of summer, but after making this pasta, I literally got my first taste of summer – and boy was it fantastic.
Head on over to Oh Sweet Basil to get the full story and recipe behind this 20 Minute Cherry Tomato Angel Hair – you’ll want to get right on making this…
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