Tomato Pasta

Today is one of the rare days when Michelle works late. Ordinarily, this means that it's steak night. However, Ruhlman posted something interesting. We still have many Roma tomatos ripening, as well as some Basil. The Basil is long in the tooth, and won't last long, so I decided to use some and try this dish. I used a whole bulb of our russian red garlic and a fistful of basil. The pasta was made from local eggs, but I guess the parmesan that I added came from too far away for the whole dish to qualify as local. A nice salad from the garden made a great meal.

I have to say that this was one of the more delicious pastas I've ever made. I'm quite staggered by just how good it was for being so simple. Nice one Ruhlman.