Alright, so my garden has been a little…weedy. And although it’s slightly atrocious looking…this year, I am totally OK with it. It’s hidden behind our garage…I’d rather play with Jewel…and despite my lack of TLC, I continue to get an abundance of produce. And actually, because I have given up on weeding…I am growing tomato plants that I never even planted! So let the weeds grow, I say.
I love cherry tomatoes because I can plant one plant and get enough tomatoes to last the entire summer. And I can pretty much ignore the thing, yet it continues to be entirely too generous. The result-a whole lotta tomatoes. No problem! I love cooking with them.
One of our favorite cherry tomato dishes is this cherry tomato and sausage pasta. It’s so easy to throw together. And once you get the hang of it…you can whip it up any old night without referring to the recipe. It’s seriously easy and incredibly delicious.
- 1 pound sweet Italian sausage, casing removed if using links
- 2 cups desired pasta
- 1 tablespoon extra virgin olive oil
- 1 pint cherry tomatoes, halved
- 1 cloves garlic, minced (about 1 teaspoon)
- pinch of red pepper flakes
- 1-15.5 oz can cannelini beans, rinsed and drained
- 4 cups fresh arugula or baby spinach
- 1 cup freshly shredded Parmesan cheese
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup reserved pasta water
- Bring a large pot of salted water to boil and cook pasta until according to directions on box.
- Meanwhile, cook sausage in a large pan over medium high heat, leaving in bite-sized pieces. Drain any excess fat.
- Leave the sausage in the pan over medium heat and add olive oil, red pepper flakes, and garlic. Cook for about one minute.
- Add cannelini beans and arugula or spinach. Toss in tomatoes and cooked pasta.
- Stir in 1/2 cup of reserved pasta water.
- Gently toss in Parmesan cheese and black pepper. Add additional salt to taste, if needed.
- Plate and top with additional shredded Parmesan cheese.