It's Friday, the day before our farmer's market. There is little produce and even less brain capacity for an imaginative meal. So I opt for the simplicity itself: penne pasta with a sauce of sauteed garlic and diced tomatoes (from a can).
The twist? A dozen or so capers! Turns out they dominate if you get a bunch in one bite, but overall their salt balances the sweetness of tomatoes well. For the salad I threw the remaining produce -- avocado (one was too much), shredded carrot, half of a big heirloom tomato -- and dressed it with olive oil and vinegar.
- olive oil
- garlic
- 1 can diced tomatoes
- 1 tbsp capers
- penne pasta
- grated parmigiano
The twist? A dozen or so capers! Turns out they dominate if you get a bunch in one bite, but overall their salt balances the sweetness of tomatoes well. For the salad I threw the remaining produce -- avocado (one was too much), shredded carrot, half of a big heirloom tomato -- and dressed it with olive oil and vinegar.
- olive oil
- garlic
- 1 can diced tomatoes
- 1 tbsp capers
- penne pasta
- grated parmigiano
