Although thankful for the generator and its noise, the farm is now back to normal noise, and it's great.
Today's recipe - so simple, so good.
Sungold Tomatoes with Pasta 5*
1. Heat 3 tablespoons oil over medium heat. Add tomatoes, garlic, and red pepper flakes, season with salt, and cook, covered slightly and swirling pan often, until tomatoes blister and burst, 10-12 minutes. Press down on tomatoes to release their juices. Remove pan from heat and set aside.
4 Tbs extra-virgin olive oil, divided
8 oz Sungold or cherry tomatoes
2 garlic cloves, thinly sliced
1/4 tsp crushed red pepper flakes
6 oz capellini, spaghetti, or bucatini
3/4 cup finely grated Pecorino or Parmesan
8 medium fresh basil leaves, torn into pieces
Toasted breadcrumbs (for garnish; optional)
2. Bring 3 quarts water to a boil. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain pasta, reserving 1 cup pasta cooking water.
3. Transfer pasta to pan with tomatoes; set over high heat. Add 1/2 cup
pasta water. Cook, stirring and tossing often, until sauce thickens and
begins to coat the pasta, about 1 minute. Stir in remaining oil, cheese, and
half the basil and toss until sauce coats pasta and pasta is al dente. (Add
more pasta water if sauce seems dry.) Add remaining basil, season with salt,
and serve with breadcrumbs, if desired.
Adapted from Mario Batali