As the first cherry tomatoes begin to ripen on the vine, we savor each one, relishing in their exceptionally sweet and delightful flavor, but by the end of the season, little tomatoes are taking over Farmscape kitchens all over Los Angeles.
As that time of the season approaches, we'll keep you equipped with simple ways to use every last one! The first dish, from Gourmet.com, is one of my favorite ways to use up a bounty of cherry tomatoes. The recipe was adapted originally from LA's own Evan Kleiman.
FOR ARUGULA PURÉE
2 tablespoons pine nuts, lightly toasted and cooled
7 cups baby arugula, coarsely chopped
1/2 cup extra-virgin olive oil
1/4 cup finely grated Pecorino Romano
1 teaspoon salt
FOR CHERRY-TOMATO SAUCE
3 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 1/2 lb cherry tomatoes (about 5 cups)
3/4 tsp salt
1 lb dried pasta
Start by preparing the tomato sauce. Heat the oil in a large skillet until hot, then lightly cook the garlic. Add the tomatoes, salt and pepper, and cook for about 20 minutes until tomatoes brown a bit but are not falling apart.
While the tomato sauce is cooking, begin to prepare the arugula puree. Pulse all of your ingredients in a food processor until you have a smooth, but not pasty, puree.
Cook the pasta until it is al dente. I prefer Penne, but Fettucini works great as well. Drain the pasta and then toss with your arugula puree. Top with your tomato sauce, serve and enjoy!