Super Sweet

Some people wait all year for sweet corn, others for the first ripe, juicy peaches, but to me, nothing says summer like the classic combo of tomatoes and basil. This is the time of summer where they are bursting out all over and just starting to get to their peak of flavor, so I use them as often as I can.

I love heirlooms, but my favorite tomatoes are probably the tiny Sweet 100 variety, so when I saw a lone container of them at the Monday farmers market at Boston’s Government Center, I snapped them up and switched plans for dinner that night. I’d give the tomatoes a brief sauté with olive oil, garlic and a little sea salt before tossing them with hot cooked spaghetti and a nub of Burro di Bufala.

I had envisioned adding an abundance of tiny whole leaves of my Pistou basil, but it had given up the ghost, so regular Genovese had to do. I gently stirred in some diced domestic buffalo mozzarella off the heat, then plated and served.

Mmmmm… Summer in every bite.

9 thoughts on “Super Sweet

  1. Sweet and simple and delicious. I think the tiny tomatoes are the best, too. This was almost my Sunday dinner, but I used up my leftover heirlooms instead.

  2. Eva says:

    Looks just like something I would love to devour today… What past do you use? Make your own? Fresh? dry? Please do tell!

  3. I’m eating this for my lunch as I type, thanks to Evil Chef Mom. I was just talking about this, how I discovered the awesome blend of tomato, basil and mozzarella this year, because she makes it as a cold pasta dish and I’ve been hooked ever since. I would probably die for it as a hot dish as you made it. Awesome.

  4. Jen, that looks delicious! You are often my inspiration for dinner – thank you for a wonderful site. :-) We just moved to NH from DC and am working in Boston (North Station) 3 days a week – I was excited to read about the Government Center farmers market on Mondays! I am usually in Boston Mon-Wed — do you know of a good site for what markets are happening where in Boston, when? Thanks!

  5. Jennifer Hess says:

    Thanks, everyone!

    Eva – I used dried pasta in this dish, a brand called Rustichella d’Abruzzo.

    Notdancingqueen – The market at Government Center happens on Mondays and Wednesdays, and I try to make it to one or both. The Farm Fresh website has lots of info about other market locations and dates/hours in the area, too: http://www.farmfresh.org/

    simon – I got this particular buffalo butter at Whole Foods here in Providence, but there is a different version that I’ve gotten both at Venda Ravioli here as well as at Garden of Eden in NYC (before we moved).

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