Summertime means tomatoes. My favorite are the little cherry and grape tomatoes that have a burst of flavor in every bite. Perfectly ripe and wonderfully flavored tomatoes are the key to this dish, so try to find some locally grown ones from your grocery store or farmers market. A blend of different types is what I used, which made the dish that much more complex. This summer dish uses the tomato juices, olive oil and a sprinkle of parmesan as the sauce. I also have squash blossoms galore in the garden as my yellow squash, zucchini and pumpkins are coming to fruition. You may also find these at the farmers markets but if you can't find the delicate flowers the dish will be fabulous without them. Give yourself 20 minutes and this dish will be on the table and ready to enjoy.
Ingredients:
-6 ounces whole wheat spaghetti or angel hair pasta
-1/2 pint cherry or grape tomatoes, halved
-3 Tbsp olive oil
-2 garlic cloves, thinly sliced
-1/2 bell pepper, diced (I use a small purple beauty bell pepper, red would work)
-salt and pepper
-1/2 cup pasta water reserved
-1 tsp fresh oregano
-1/2 cup squash blossoms, stems and stamens removed
-4 Tbsp parmesan cheese
