Capellini with Summer Tomatoes
Sometimes we don’t appreciate the importance of certain moments until it’s passed.
As often as we say this, we rarely live in the moment, save for those rare periods in our lives we deem momentous.
This meal came with a touch of melancholy and déjà vu, I had vague recollections of the last time we made it, the preparation leading up to and sitting among loved ones to celebrate the ordinary things in life…. love, loss and farewells.
Capellini with Summer Tomatoes…
This is an uncomplicated pasta dish with minimal ingredients; it’s not fussy but manages to keep a bit of flair thanks to the farm fresh vegetables in it.
This is the kind of dinner you make after a morning’s visit to your local farmers’ market; get some heirloom cherry tomatoes, onions, carrots, bell peppers and a bit of garlic.
Later on, grab a large skillet and lightly sauté sliced vegetables with some red pepper flakes in a bit of olive oil.
You should have a pot of salted water boiling for your favourite pasta.
Cook the pasta al dente, drain and combine the pasta with the vegetables, cook for a few minutes and add salt and pepper to taste.
Garnish and serve immediately.