Simple Summer Pasta

WHAT YOU’RE MAKING:

Here’s my favorite simple pasta that uses summer cherry tomatoes, broccoli florets, and fresh basil that I grow in my garden. Feel free to mix in any other vegetables you may have that might be on their way out (best way to not let your produce go to waste!) or whatever’s fresh in your garden.

INGREDIENTS:

• 1/2 pound of pasta (I used regular penne pasta, and 1/2 pound served my family of 4)

• 1 small head of broccoli, chopped bite size

• A handful of cherry tomatoes

• 1 scallion sliced on the diagonal

• 1 clove of garlic, minced

• 2 tablespoons of breadcrumbs (homemade from stale bread in the blender, or store bought)

• Fresh basil, julienned, and save a whole sprig of basil

• 1 cup of reserved pasta water

• Salt and pepper to taste

METHOD:

Cook your pasta as per instructions on box, depending on how many you’re serving.

Heat a sauté pan on high and then lower to medium / low. Add broccoli florets, scallion and garlic with a little regular water (learn more about how I water sauté and dry sauté without using oil here) and stir to begin cooking. Then add a pinch of salt and continue to stir - do not let this brown! If you see the pan getting too dry, add a bit more water.

Once the broccoli looks halfway cooked, add the cherry tomatoes whole and put 1/4 cup of pasta water in the pan. Allow to cook until tomatoes are soft and can be smashed with the back of your spoon. Add a little more pasta water if needed.

When pasta is done al dente, take a spider or slotted spoon and transfer the pasta to the pan. Mix everything together adding another 1/4 cup of pasta water.

Turn off heat, sprinkle with breadcrumbs and your julienned basil. Stir to incorporate.

When you’re ready to serve, sprinkle a little bit more of your breadcrumbs and top with a pretty sprig of basil.