Meatless Monday Recipe :: Heirloom Tomato Pasta
Happy Earth Day! It couldn’t be more perfect here in Austin. The sun is shining, it feels like spring and we are donating 5% of our sales to seven local non-profits that are doing great work to make Central Texas a better place to live. Have we mentioned how much we love this city?
Earth Day was founded by Senator Gaylord Nelson on April 22, 1970. Having evolved over a period of seven years, Nelson had been troubled by the state of the environment not being an issue in the politics of the country. While mulling over how to address this, the idea of Earth Day came to him while on a conservation speaking tour in the summer of 1969. At a conference in Seattle in September 1969, Nelson announced that come spring, there would be a nationwide grassroots demonstration on behalf of the environment and everyone was invited.
And just like that, Earth Day was born. Since 1970, Earth Day has grown and is now celebrated in more than 192 countries every year. However you like to celebrate, take a moment to do something to show your gratitude for this big, beautiful planet that we live on. That may look like a nice long bike ride with your family or buying food from local farmers and making this delicious heirloom tomato pasta.
Heirloom Tomato Pasta
From: The Local Beet
- 3 medium tomatoes, preferably heirloom
- 5 to 6 cloves of garlic finely chopped or pressed
- 1/2 Tbsp olive oil
- 1/2 tsp red pepper flakes
- 1/4 chopped fresh parsley
- 1/4 cup organic butter divided into 4 pieces
- 1 tsp coarsely ground sea salt
- 16 oz Gourmet Texas Pasta
Peel the tomatoes, bring a large pot of water to a boil. Score the bottom of the tomatoes with an “X” to make the peeling easy. When water is boiling drop in tomatoes for 20 to 30 seconds. Remove immediately with a slotted spoon to a strainer and run under cold water until tomatoes are no longer steaming. Set aside. Peel and cop when cool enough to handle. Reserve water for cooking pasta.
Put olive oil in a small saute pan over low heat and add the garlic, stirring occasionally. Make sure the garlic doesn’t brown or burn. Simmer garlic until tender. While the garlic is cooking return the water to a boil (remember to add the salt to the pasta water) and add in your pasta. While the pasta is cooking add the chopped tomatoes, red pepper and parsley to the garlic and olive oil and cook until heated, about 3 to 5 minutes. Hold over low heat. When pasta is finished drain, reserving 1/4 cup cooking water. Raise the heat of the sauce to medium and add butter, 1 piece at a time, whisking until melted. Add in the salt, toss with the hot pasta. Don’t add all of the pasta at once, and use the reserved cooking water if the sauce is absorbed too quickly. Serve topped with grated parmesan cheese.