Since we are all wondering what to do with our bountiful garden tomatoes, here is a simple pasta sauce from scratch.
Pre-blanch green beans cut into one inch pieces, set aside. In same skillet add EVOO and quickly sautée finely chopped fresh garlic (I used 3 cloves, but use more if you love garlic).
Toss in a basket of halved fresh garden cherry tomatoes plus the blanched green beans, add salt and pepper.
Sautée for 20 minutes, then add in fresh basil cut into ribbons and about 1 oz of doubled-concentrated tomato paste, and simmer for 30 minutes.
Cook spaghetti al dente, drain, serve topped with sauce and a few vigorous gratings of Parmigiano Reggiano.
Pairs well with Pinot Grigio!
