Farm fresh grab bag, take two! The purpose of tonight’s dinner was to make use of the big yellow pear tomato harvest from my garden. I thought they would be really good over my leftover pasta, so it evolved from there.
- my garden – yellow pear tomatoes, Paul Robeson heirloom tomatoes, basil, and parsley
- my CSA – green onion, white onion, corn
- farmer’s market – garlic
- my pantry/fridge – kalamata olives, mushrooms, anari (cheese from Cyprus), leftover pasta
Saute the garlic and white onion in olive oil, add the corn. After a few minutes, add the tomatoes, mushrooms, green onion and olives. Add salt, black pepper, and red pepper flakes to taste, and the juice of one lemon. Saute a few more minutes until the tomatoes begin to burst from their skins. I used leftover pasta so I threw it in the pan with everything else to warm it up. If you’re using freshly cooked pasta, turn the heat off after you add the pasta. Top with grated cheese, fresh parsley and basil.