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  • Meatless Monday: Simple Summer Pasta

    Monday, August 26, 2013

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    One of the best things about summer eating is tomatoes. I love them, fresh off the vine, sprinkled with a bit of salt and eaten as-is.

    At the beginning of the summer, I purchased a very unassuming looking cherry tomato plant that was just sprouting beautiful orange/yellow cherry tomatoes. Turns out, this little plant can pump out large (almost impossible to keep up with) quantities of the most amazingly sweet little gems. So, when I found myself with a bowl full, I decided to whip up this simple pasta dish.

    I used gluten-free quinoa spaghetti (which I find is the most like ‘regular’ spaghetti in texture and flavor). It’s super easy to whip up and is a perfect way to use beautiful fresh tomatoes.

    One of the things I love most about a dish like this is it’s versatility. You could easily toss in some shrimp and red pepper flakes to make it more fra diavolo (which, close as I can tell means ‘pretty damn spicy pasta sauce’ in Italian). You could also melt some anchovies and add a few capers for a salty-briny sauce or some crumbled turkey or chicken Italian sausage for old-school comfort food with a fresh and healthy twist.

    Beautiful Yellow Cherry Tomatoes
    Simple Summer Pasta



    Simple Summer Pasta

    ©2013 Kindred-Kitchen / Nancy Granada

    Meatless Monday: Simple Summer Pasta

    servings: 2 | time: about 30 minutes

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    3 TBSP olive oil
    1 pint cherry tomatoes
    2 cloves garlic
    1 tsp salt
    large pinch of sugar
    1/2 cup dry white wine
    1/2 cup pasta water
    1 TBSP white balsamic vinegar
    1/2 tsp freshly ground black pepper
    3 cups cooked pasta of choice (keep 1/2 cup of the water the pasta was cooked in for the sauce)
    3 TBSP. fresh chopped basil
    3 TBSP. Freshly grated Parmesan cheese


    1. Heat the olive oil over medium heat in a large heavy saucepan

    2. Add the garlic, cherry tomatoes and salt and saute for 7-8 minutes, until tomatoes start to soften

    3. Add the sugar and wine and cook for 5 minutes

    4. Add the pasta water, cover and cook over medium heat for 10 minutes

    5. Uncover sauce and gently press on any tomatoes that haven’t burst. Simmer, uncovered for 5 minutes

    6. Add the balsamic vinegar and black pepper and cook for 1 minute

    7. Add the cooked spaghetti and basil to the sauce and toss to combine. Sprinkle with freshly grated Parmesan and serve with a big salad


    2 responses to “Meatless Monday: Simple Summer Pasta”

    1. Interior says:

      Just got a bag of these little guys from my CSA. Now I know what I am having for dinner tonight!

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