Next Post
Freezer Smoothie Packs 6 Ways.
This post may contain affiliate links, please see our privacy policy for details.
A new week, a new tomato recipe!!
***Special Note: I am over on the Food Network Snapchat Discover Channel today making an end of Summer Ramen Noodle Soup! Be sure to head over and check out the video on Food Networks Discover Snapchat! 🙂 ***
I just can’t help it, I mean, it is peak tomato season after all. And umm, well I may be sharing a few more before the season is over!! Please tell me you guys are still loving the tomatoes?!?
Ok and also? I feel like our Monday needs a good pasta meal, you know? Weekends are fun, but they make Monday a little brutal. However, somehow when pasta is involved all is right with the world. Or at least that’s the way I look at it. 🙂
Speaking of the weekend, how was everyone’s? Mine started off on the slow side, thanks to a little sleep deprivation, but fortunately I got a second wind. All in all it was pretty good…except for when the rooster attacked me. Ugh. That was not fun. You guys, I kind of really dislike our rooster. I mean, I know that roosters in general are known to be a little mean, but you’d think by now he would leave me the heck alone. I was trying to collect eggs on Saturday and he just wasn’t pleased about that. Of course he got me when my back was turned. From there it was what I’d call a total “girl fight”, meaning arms flying through the air and feet kicking…yes, I am serious. I looked ridiculous, and basically the rooster won, cause I got my butt outta there as quick as possible.
I know it seems crazy to think that a rooster could be so forceful, but I don’t think you can ever fully understand until you encounter one. They are oddly strong and somehow manage to fly right into your face. You also have to be kind of careful, because well, you don’t actually want to hurt him. My dad says the key is to walk straight at him, but ahh, I just do not think I am big enough to intimidate him. Trust me, that just does not work for me. Every time I try I end up with a rooster in my face, and it’s not pleasant. I wish I could say I am exaggerating, but as pathetic as this all sounds, it’s completely true.
In the morning when I let the chickens out of their hen-house, I now bolt for the door because at seven in the morning I just really don’t want to have a face off with a mean bird. I know, I know, this sounds so pitiful. Let’s just say I’m really happy that I don’t live in an area populated with many people, cause man, that would be so embarrassing to have people watch that spectacle. Ahh… and I’m now realizing that it’s pretty embarrassing that I even told you all!
OK, I am gonna be done with the rooster topic now.
So Heirloom Tomato Pomodoro Penne Pasta, let’s chat about it!
First, how annoyed would you all be if I started coming out with a new pasta recipe each week? For some reason my mind has just been filled with pasta ideas. Like I have SO many new and delicious pasta recipes ideas that I want to share. I fear it’s too much pasta, but then, can there ever really be too much pasta?
In my world, that would be a definite NO, but I dunno about the rest of you. I know, I maybe like carbs a little too much…
Anyway, my point is that I have pasta on the brain. I think it has something to do with these cooler and slightly shorter days we are having. It’s making me crave the cozier fall foods. Don’t worry, I haven’t cracked open a can of pumpkin yet, but I might be starting to brainstorm a few fall recipes…I mean, it is getting kind of close after all.
Alright, so in an effort to use up some heirloom tomatoes I had sitting on my counter, I thought I would make a quick Pomodoro style pasta sauce. Instead of using canned tomatoes, I used fresh heirloom tomatoes. It’s a super simple recipe, but you guys, it is INSANELY delicious.
The secret is definitely in the tomatoes…okok, and in all those parmesan rinds you will add to the sauce. Gotta have the parmesan rinds, it’s a must and really adds the flavor needed to create such an amazing sauce.
So really all you needs for this recipe is…
…olive oil
…garlic
…really good, fresh tomatoes
…fresh basil
…carrots, for a little sweetness
…parmesan cheese + the cheese rinds
…kosher salt + black pepper
…crushed red pepper flakes
…penne
…butter
…ricotta cheese
Pretty basic ingredients, right?? Promise, put umm all together and you’ll have the most delicious, fast and easy meal!! Perfect for Monday night, right?
I’m thinking so! 🙂
Heirloom Tomato Pomodoro Penne Pasta.
Servings: 6 Servings
Calories Per Serving: 709 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1/3 cup olive oil
- 5 cloves garlic smashed
- 6 medium to large heirloom tomatoes finely chopped
- 1 cup fresh basil + more for serving
- 1 pieces carrot cut into four
- the rinds of 2-3 parmesan wedges
- 1 teaspoon kosher salt
- 1 pound penne pasta
- 1/2 cup grated parmesan cheese
- 4 tablespoons room temperature butter
- pinch of crushed red pepper flakes
- 1 cup whole milk ricotta cheese
- black pepper
- 1 cup cherry tomatoes halved
Instructions
- Heat the olive oil in a large pot set over medium heat. Add the garlic and cook for 2-3 minutes or until lightly caramelized and fragrant. Slowly add the tomatoes and any juices left on your cutting board. Add the basil, carrots and parmesan rind. Adjust the heat to medium to keep the sauce at a simmer. Simmer for 30-40 minutes until the sauce has thickened. Stir often to avoid sticking. Stir in the salt.
- Meanwhile, bring a large pot of salted water to a boil. Boil the pasta until al dente. Reserve 1/2 cup of the pasta cooking water. Drain.
- Once the sauce has thickened, you can either puree the sauce in a blender or leave it chunky. Remove from the heat, remove the whole garlic cloves and carrots from the sauce. Stir in the pasta, parmesan cheese and butter. Toss to combine. Season to taste with salt, pepper and crushed red pepper flakes. If needed, thin the sauce with pasta cooking water. Divide the pasta among bowls and top with ricotta cheese, black pepper, cherry tomatoes and basil. EAT!
Notes
*Adapted from [Food Network | http://www.foodnetwork.com/recipes/giada-de-laurentiis/basic-parmesan-pomodoro.html].
Yup, Monday dinner perfection…all the pasta please!
PS. Don’t forget to vote for your favorite blogger for the Bloglovin 2016 awards…Half Baked Harvest is nominated for best food blog, yeah!!
PSS. I’ve also been nominated for the SAVEUR Magazine 2016 Blog Awards for Most Inspired Weeknight Dinners! I would be so grateful if you would go and vote for your favorite. You can vote everyday from now until August 31st! ?
This post was originally published on August 29, 2016
This looks so good and simple I just ahhh. I live in the tropics so tomatoes all year round basically so no rush to get them while they are in season cause they are always in season here :P. But I will definitely make this meal, I have a little basil plant (that I need to re pot).
Wow lucky!! Seriously, I would kill to have these all season! But I hope you enjoy this recipe!
Love everything about this Tieghan!
Thanks so much Matt!!
This might be a dumb question, but would you puree the sauce before or after removing the garlic and carrots?
This looks delicious. Thank you!
Well I would say you would remove the garlic and carrots before pureeing the sauce, because if you pureed it before, the garlic and carrots would be pureed too so you wouldn’t be able to remove them? I hope this made sense 🙂
This sauce sounds so yummy! Thanks for sharing all your wonderful tomato recipes 🙂
So happy you are loving it! I hope you try it and enjoy Rhian! Thank you.
Thank you for a quick easy dinner. We have more brilliantly colored tomatoes in the garden then we can possibly eat. I’ve taken to feeding them to our cow, she loves them.
As far as the rooster~please consider getting another one. I cannot tell you how many people end up hating roosters, when there’s really no need! Get a young rooster & raise him to be gentle. It can be done & it is so easy. He will still do his “job” & protect the girls…but you won’t have to worry w/ being attacked!
I will definitely take that into consideration! Thanks Sarah! And the tomatoes sound amazing!
SOO into tomatoes right now as well… currently have tomato soup in the slow cooker because I’m choosing to ignore the 95 degree weather with 200% humidity in Alabama right now… I need to make this pasta – beautiful as always!!
Haha ugh, warm weather sounds nice right now though!! Thanks so much Marilyn!?
Such a nice recipe. I love it’s vegetarian. I often use parmesan in my kitchen as well. Seems the recipe is really easy to prepare. Need to Keep it in my mind. My hubby loves paste. I made one vegan Pasta recipe with cashew cream and it taste really good. The recipe is on my blog if you are interested. But if I can see you have a lot of brilliant recipes here. Need to check more out. xoxo Janine
Oh my gosh… that pasta sounds so amazing!! I will HAVE to check it out and make it for my family! Thanks so much Janine! ?
This sounds amazing! Please keep the pasta dishes coming- I’ll eat them all 🙂
Haha right?! Me too! Thanks so much Alexandria!
Gosh the last bastion of summer! Tomatoes! This looks heavenly!
https://www.searedandshameless.com
Thank you Jessica! ?
Considering pasta and zoodles are part of my food pyramid, I’d love to see pasta Monday’s! And I would be EXACTLY the same way if a rooster attacked me! Yikes! I am glad your ok!
Haha pasta and zoodles are just so delicious!! Thanks Amanda!
Haha, oh my goodness I’m picturing your “girl fight” and cracking up because that has so happened to me before when we had chickens. Roosters can be so mean.
Okay, but this pasta……Yum! Definitely another recipe I want to try soon!
Haha right?! The can be!! I hope you love it Tori! Thanks so much!
Recently, I located a market that sells beautiful fruits and vegetables. As the weather turns a tad cooler in temperature, I start thinking grains and different shapes of pasta. Mmmmmmmmmm.
Yes! Pasta is such a great food in fall/ winter… or all the time! But that market sounds super cool!
There’s never too much pasta! Sooo looking forward to all your pasta recipes. And BTW your rooster story is super funny. I could just imagine your arms flailing around haha! And also thank you for pointing me to where I could buy those printed spoons. My husband was in the U.S. and I ordered them from etsy and they just got here and I loooove them 😀
You are so welcome, happy you are loving the spoons!! And Thank you so much, I hope you love this recipe!!
This looks delicious. We grow our own tomatoes in an industrial sized greenhouse (just for the three of us!) so we are in full glut eating/ preserving mode at the moment. They make up a feature of just about every meal. We’re having caprese salads for lunch, and I’m going to make this to go with our spit roast later: http://www.rachelphipps.com/2016/08/recipe-only-tomato-salad-recipe-youll.html
I’ll be sure to try this later in the week – it looks utterly delicious, I just need to grab some ricotta!
That sounds AMAZING! I am obsessing over tomatoes so maybe I’ll get myself a greenhouse… Lol just kidding. But seriously that sounds so delicious and I hope you love this recipe!
I have had so much past a this summer I’ll need to pin this wonderful dish.
Yes! Pasta is always a yes in my book. lol! Thanks Nancy!