Gosh, I really need to shave my legs.
Oh, Hi! I didn’t see you there!
Well, while I have you, I have some awesomely incredible greatness to share with you. And you might be all, “Yawn, Bev. Pasta, really?”
And to that I say, RA-EALLY.
This pasta has spice. This pasta has sweetness. This pasta wears a sash and a crown and awkwardly waves from the back of a red convertible.
This pasta has butter in it.
You see, you stew these gorgeous baby golden tomatoes in spicy, garlicky butter for a while, and all this magical gloriousness occurs in the pot, and then you dance. And then you sing. And then you close the window because you spot your neighbor on the phone dialing the police. And you can’t be hauled off to jail at a time like this. You’re stewing spicy, garlicky, buttery, golden tomatoes, for crying out loud. You’re about to toss it with velvety spinach and perfectly al dente pipette pasta, for the love. You’re about to stir in freshly grated parmesan cheese to create the most lovely sauce you’ve ever laid eyes on, for goodness sake. Can’t people BE A LITTLE UNDERSTANDING IN THIS LIFE?
I’m totally not speaking from experience. I swear it.
Pasta with Stewed Golden Tomatoes:
What it took for 2:
* 1/2 pound pipette pasta (or whatever ya got)
* 3 cups golden cherry tomatoes, halved or quartered
* 1/2 purple onion, finely diced
* 3 cloves garlic, minced
* pinch of crushed red pepper
* 1 Tbs. fresh thyme
* 2 Tbs. butter
* 4 cups baby spinach
* 1/2 tsp coarse salt
* 1/2 tsp freshly ground pepper
* 1/2 cup freshly grated parmesan
Cook the pasta until al dente. Drain.
Heat the butter in a small sauce pan. When melted and starting to bubble, add the onions, garlic and crushed red pepper. Saute for 2 minutes.
Add the tomatoes and thyme; season with salt and pepper and simmer on low for 25 minutes, stirring occasionally. The tomatoes should break down just beautifully.
Add the stewed tomatoes to the pasta, along with the spinach and cheese. Stir to combine.
Stick your face in this bowl and be happy in life. Amen.