Grape Tomato and Garlic Pasta Sauce

Grape Tomato and Garlic PastaI have to write this quickly because Jim Cantore from the Weather Channel is in town and the Peoples of the South are terrified! Jim Cantore only travels to the most dangerous and deadly weather events. It’s all over my Facebook page. Dammit, Jim Cantore chose Nashville over Minneapolis, where they’re getting 17 feet of snow. But it’s obviously going to be catastrophic because Jim Cantore has already announced that once the weather gets bad – buckets of rain and straight-line winds – he will broadcast inside the Country Music Hall of Fame. Jim Cantore never goes inside.

OMG, he just Tweeted: AT THIS TIME we are sub severe in middle TN. What does that mean – sub severe? Does that mean highly dangerous but not quite severe? I’d better get my Solo cup filled up with Chardonnay. This is going to be a long night.

By the way, if you want to see the greatest weather live shot ever, click here. It’s Jim Cantore applying his knee to a sensitive spot on a stupid kid running into his live shot in Charleston. It’s hilarious.

So this recipe is perfect because it only takes 20 minutes, which is about how much time you have until the power goes out. I have turned off all the computers but this one and am writing like the wind so I can shut this down. I have flashlights at all the vital stations in the house – bathrooms, bedroom and refrigerator so I can discern the box wine in the dark. I will turn on the Weather Channel and watch Jim Cantore valiantly risk his life in the lobby of the Country Music Hall of Fame. Ya’ll take care.

 

Grape Tomato and Garlic Pasta Sauce
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • ½ cup extra virgin olive oil
  • Salt and pepper to taste
  • 10 ounces grape tomatoes cut in half lengthwise
  • 4 large garlic cloves sliced
  • 1 teaspoon red pepper flakes
  • Juice of ½ lemon
Instructions
  1. Heat the olive oil over medium high heat in a large skillet. Add the tomatoes, and salt and pepper to taste. Sauté until they soften and their skins start to split.
  2. Turn down the heat to medium and add the garlic. Saute until the garlic softens and begins to turn a golden color.
  3. Add the red pepper flakes and lemon juice. Combine and serve over pasta.
 

3 Comments

  1. Mark
    MarkReply
    February 20, 2014 at 11:08 pm

    Jim Cantore – a well-placed knee to the warm front.

  2. a cassel
    a casselReply
    February 21, 2014 at 4:06 pm

    this sounds great, but something tells me it might be even more interesting with some anchovies thrown into the sauted tomatoes. a little more mouth-feel, maybe?

    • Catherine Mayhew
      Catherine MayhewReply
      February 22, 2014 at 3:24 pm

      You’re right! And I had anchovy paste in the pantry. Next time…

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