The other day I was at Farmer John’s, a local u-pick farm. My girls and I were picking end of season Albion strawberries with some friends. When we finished, we went into their store to pay for the strawberries and we saw some delicious looking pints of orange cherry tomatoes.
Our garden has only produced one orange tomato so far. My husband Dominic informed me casually one day last week, that it was delicious, and that he was sorry he did not share it with me. We purchased a pint of tomatoes that day with the following recipe in mind.
I started making this pasta a few years ago when we had an abundance of cherry tomatoes in our garden. I was watching Jamie Oliver on TV, and he was making a smashed tomato pasta. This has been one of my favorite Summer recipes since, made with fresh ingredients, and whatever pasta you prefer. This time I chose to use some beautiful peppery arugula from our wonderful CSA, Oakhill Organics, and a half of and onion from our bountiful harvest.
Sometimes I add leftover meat, as you can see in the pictures. We had a delicious leftover flank steak begging to be included in the dish, so really, what could I do. Most often we keep it vegetarian and let the tomatoes shine.
It is a bit messy, but to this day, I still enjoy smashing the tomatoes with my hands and tearing them in half with my fingers, to help create this wonderful sauce.
|Cherry Tomato Pasta with Arugula and Flank Steak|
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