Officially, summer will be over next week.
I don’t know if I am ready!! Sadly, I picked the last of my Sungold Cherry Tomatoes from my garden one evening wearing a sweater!!
I decided to make pasta with roasted sungolds. The idea just came to me with the nip in the air.
I placed the stemmed and washed tomatoes in a baking dish, poured a couple of tablespoons of olive oil over them, and baked them at 350 degrees for about 50 minutes, until plump.
Next, I boiled angel hair pasta. After draining the pasta, I mixed the tomatoes with the pasta, and tossed in some toasted pine nuts I had in the refrigerator and seasoned it with salt and pepper. Simple and delicious with, it seemed, some nuances of fall.
Bring it on!!