This is from an Alice Water's cookbook. Alice Water's wrote a letter to the Livermore Park District Board of Directors to help us save the community garden. There was plan to put up a parking lot and move the garden to the outskirts of the town. The letter (and the physical presence of "save the garden" supporters and speakers and many signed petitions) helped keep the garden in it's place. The garden has since been made even larger! Thank you Alice. Thank you community.
2 baskets cherry tomatoes (about 5 cups)
1 cup extra virgin olive oil
1 Tbsp. red wine vinegar
fresh basil or parsley
salt and pepper
3/4 to 1 pound dry linguine
1 1/2 cups fresh bread crumbs
1. While a big pot of water heats to boiling, prepare the tomatoes. Slice the tomatoes in half. Put them in a big bowl and add the olive oil and vinegar. Chop some fresh basil and or parsley and add to the tomatoes. Season with salt and pepper. Sir and let it all sit for a while.
2. Cook the noodles and drain them, then add to the bowl of tomatoes.
3. Crunchy bread crumbs are very good added at the very end. Toast the fresh bread crumbs on a cookie sheet in the oven until browned and toss with a little olive oil. Mix into the noodles after adding the tomatoes. Mix well and serve onto plates, spooning the tomatoes and juices over the noodles.
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