Quick! You can still find cherry tomatoes in the Farmer’s Market. Grab them! It will be another seven months before they’re back in season.
Yes, I know. You can buy them in the grocery store year-round. But they’re not the same and you know it. Part of the joy of eating seasonally is deprivation. Those home-grown tomatoes taste all the better when you’ve waited more than half a year for them.
So, even the Meat Eater (Mark) lapped up this recipe, which really isn’t a recipe at all. It’s just a procedure. You cook 8 ounces of pasta until it’s al dente. Preferably you do this using the Harold McGee method of not boiling the water. I swear it makes the pasta taste even better. In the meantime, you film a saute pan with olive oil and add 8 ounces of sliced mushrooms. Brown those and then add a little more oil and the juice of half a lemon. Throw in the cherry tomatoes and saute until their skin starts to crack. Mix it all up with the pasta and top with some snipped Italian parsley. That’s it! You can throw some shredded Parmesan cheese in there if you want. And why wouldn’t you?