But with all these sad goodbyes and big changes I'm forcing myself to enjoy the little moments in between. Take these tiny oven dried tomatoes in pasta, the last day of the fair, and hopeful daydreams.
"I urge you to please notice when you are happy, and exclaim or murmur or think at some point, 'If this isn't nice, I don't know what is.'"- Kurt Vonnegut
Oven Dried Tomato Pasta
4 cups small summer tomatoes
1/2 cup olive oil plus a little more for tomatoes
salt & pepper
1/2 pound pasta (I used dried bucatini)
3 cloves or garlic, crushed using the back of knife
big pinch red pepper flakes
big handful basil, chopped (I used purple basil because it was at the market)
zest of 1 lemon
fresh parmesean cheese (if you like)
1. Pre-heat oven to 300. Cut tomatoes in half and toss with olive oil, salt, and pepper on a large baking sheet. Spread, with skin side down, in an even layer on baking sheet. Bake for 2 hours. They will be shriveled, caramelized around the edges, and amazing.
2. Heat 1/2 cup olive oil in a small sauce pan over medium-low heat. Toss in the smashed garlic cloves, big pinch of red pepper flakes, and a couple whole basil leaves. Allow oil to infuse slowly on the stove, about 20 minutes. If the edges of the garlic start to get too brown turn it down as you don't want it to burn and get bitter.
3. When tomatoes are ready, cook pasta in salted water according to package instructions. While pasta cooks, toss tomatoes, handful of chopped basil leaves, and lemon zest in a large bowl.
4. Using a slotted spoon or small strainer remove garlic and basil leaves from oil. Toss cooked pasta with infused olive oil. Lastly, add pasta to tomato mixture and combine.
5. Serve immediately, with fresh parmesan cheese on top.
Ps. Have any of you visited Chengdu? If so, please share your experience, places to go, people to see. We need to keep sister entertained and happy! XO