I did another vegetarian meal, as my cow appreciation. It was the first "raw tomato sauce" pasta of the season, which is something that I make as soon as I begin to harvest enough tomatoes (after the lentil salad, which has less tomatoes). The original recipe was the simplest one, which is what I start with every year - simply 1 1/2 lbs diced tomatoes, 4 minced garlic (I always use garlic just harvested), 1/4-1/2c EVOO, a LOT of torn up basil, salt, and a generous amount of freshly ground black pepper, all mixed together. Then 1 lb of pasta is cooked, drained very well, then mixed with the tomatoes. Something that I look forward to getting every July - once I get enough tomatoes, and got the garlic out of the ground! I also make variations of this all summer, with various olives added, capers, anchovies, and other seasonings, but I always start with the simple version. Friends check my fridge when they come in the house, to see which version may be in there!
Something that I did today, which I usually do, to improve the nutrition of these white pasta dishes, was put a drained and rinsed can of cannellini beans, and this time some spelt grains, cooked in the IP. These I drop in the pasta at the very end of cooking, mix, and drain. This I usually make a double recipe for.
