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What could be simpler: diced heirloom tomatoes (Japanese pear, Aunt Ruby, Sungold cherry tomatoes), mint, shallot, extra-virgin olive oil, kosher salt, black pepper and cooked spaghetti.
Make this sauce with ripe tomatoes and fresh herbs. Some cooks use basil, celery leaves, capers or oregano. It’s all about whatever ingredients you happen to have on hand. Serve with a Chianti or a glass of pinot noir.
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Yep – this is classic 10 minute dinner fare in my house! I often add a bit of garlic and a splash of red wine vinegar. It gives it a slight sharpness. And, oh, you must try it with a bit of fresh marjoram! Very good, indeed.
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Hmmm, marjoram. Haven’t considered that.
*takes notes*
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I’d just need some warm delicious piece of crusty bread to round out this yummy looking meal.
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Thanks Arnie.
You’ll probably want to check back for Friday’s dinner.
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