Provencal tomato pasta – a celebration of hope and/or partial nudity

Roasted Provencal tomato pasta

NYC is a city of contrasts. This week, for example my very brave friend Jess made something of a public declaration of hope on her blog. Not entirely out of the blue, you understand, but because she has met a very nice man.

“The new journey is still a mystery as all good journeys are, but instead of over-thinking it I’ll sit back and enjoy each moment,” she said. In a city like New York, this kind of thinking in the face of dating adversity and trial, counts as especially heroic.

It was enough to make you feel all warm inside, a believer in love, a hoper, a dreamer.

Then another friend called to say that he’d been on a blind date.

The girl in question had turned up to a fairly low key pizza restaurant wearing “A dress made entirely out of chain links and no underwear.”

Like I said. City of contrasts.

And so, I suppose, to the balcony. Producer of basil and tomatoes and mint and cilantro slap dab in the middle of urban chaos.

And so to dinner – a famers’ market summer special – roasted tomato pasta, which soothes, inspires, and makes believers of us all I suppose.

Roasted “Provencal” tomato pasta (serves 4)

1 lb Angel Hair pasta (or spaghetti)
2 pints of fresh tomatoes – any kind that looks especially ripe
1 tbsp garlic (about 3 – 4 cloves)
cherry tomato illustration for capellini recipe½ cup olive oil
½ cup white wine
¼ cup honey
1 large handful basil
Parmesan cheese to finish
Salt and pepper
  • Preheat the oven to 400f
  • Chop any large tomatoes into chunks, dice the garlic as small as you have the patience for, and put them into a roasting tin with the olive oil, honey, and wine. Season well, and roast for 15 – 20 minutes
  • Bring a huge pot of water to the boil and salt liberally. Add the pasta and set a timer for 1 minute less than the box suggests
  • Drain the pasta (not too well – the water helps the sauce) and stir in the tomato mixture. Stir to combine
  • Tear up the basil and stir in, then grate over about ¾ cup of Parmesan cheese
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