|Actually really good for the season. Go go hydroponics!|
|Violence against fruit|
|Effortless and infinitely edible|
This technique is amazing for tomatoes, but also works well with broccoli, asparagus, squash, and zucchini.
1 qt grape tomatoes, halved
4-6 cloves of garlic, minced
1/4 c extra virgin olive oil
1 tbs balsamic vinegar
Sea salt and freshly cracked pepper, to taste
8 oz pasta of choice
1/4 c fresh basil leaves, chiffonade (plus more for garnish)
1/4 c freshly grated Parmigiano Reggiano
Preheat the oven to 300ºF and line a sheet pan with aluminum foil.
|Sparkle elsewhere, vampires.|
Prepare the pasta according to package directions. Once the pasta is cooked, strain and place in a large bowl.
Garnish with Parmigiano Reggiano and more fresh basil leaves. Serve 4.