Fettucine with summer tomato sauce

Later in the season when tomatoes get more flavorful, I usually opt for an uncooked tomato sauce or a bread salad. This sauce is great though with first-of-the-season toms like the ones pictured in the post below.

olive oil
1 clove garlic, crushed
2 ripe tomatoes, diced
handful of fresh oregano or parsley, chopped
kosher salt
freshly milled pepper
extra-virgin olive oil (optional)
cooked pasta

Heat olive oil in a large skillet over medium heat. Add garlic and cook until it takes on a bit of color, about 1 minute. Add tomatoes and stir until tomatoes begin to relax. Check seasoning and remove from heat. Add chopped herbs and a drizzle of extra-virgin olive oil. Stir. Add cooked pasta to the pan and toss to coat. Serve immediately.

Plain omelette, warm sugar snap peas and Japanese turnip salad

1 T. unsalted butter
Japanese turnips, peeled and sliced
sugar snap peas, trimmed
kosher salt
freshly milled pepper
freshly squeezed lemon juice
chopped parsley

Melt butter over medium heat. Add turnips and sauté until turnips are lightly browned, about 5 minutes. Add peas and cook until they turn a bright green. Remove from heat. Check seasoning. Stir in lemon juice and parsley, toss to coat and serve immediately.