Not only are we in the midst of our grape harvest, but tomato season is at its peak as well. Over the past couple of weeks I have put up 42 quarts of tomato sauce, with more to come. Here is a quick way to prepare a pasta meal worthy of the season. Any Taft Street wine will complement it.
- 1 pound pasta of choice
- 2/3 pounds fresh tomatoes (heirlooms preferred)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- ¼ cup fresh and dried herbs (basil, parsley, thyme, oregano)
- Salt and pepper to taste
- Parmigiano Reggiano, grated
- In a saute pan fry the onion and garlic until lightly brown. Add tomatoes and cook until the sauce thickens a bit – 15 minutes or so. Add herb mixture and salt and pepper and cook at low for another few minutes.
- Cook pasta in lots of boiling water, as per instructions.
- Drain and add to sauce and mix thoroughly.
- Plate and top with grated cheese. This, a simple salad and good bread, and of course some Taft Street wine, will turn an everyday meal into something special.