Wednesday, August 23, 2006
These cherry tomatoes that we've been growing are tiny wonders, and they're coming hard and fast now.
The trick is to barely cook them and let them keep their tangy flavor and plump juiciness, so for this pasta sauce, just like the last one, I threw them in at the very end. First I crisped up some pancetta in a tiny bit of olive oil. Then I removed the pancetta to drain, adding a little more oil and some garlic and herbs. All the while I was cooking the pasta, and when it was almost done, back into the oil went the pancetta, and then I threw in the tomatoes to let them get hot.
Wow, growing your own food. Ecco il contadino!