Joan Jennings of Yonkers sent in this recipe.
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“I had this dish at a relative’s,” she says. “It was so simple but delicious, I made it my own.”
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The recipe, after the jump.
Pasta with Fresh Summer Vegetables
Fresh locally grown vine ripened tomatoes, preferably plum tomatoes, quartered
Extra virgin olive oil
Salt & Pepper to taste
Angel hair pasta (Cappellini), preferably fresh
Cook angel hair pasta. Drain and put in large bowl.
SautÃ© garlic in olive oil on low heat in large skillet.
When slightly brown (don’t overcook!), add tomatoes and cook until just warm.
Pour mixture over pasta, toss and add torn fresh thyme.
Salt and pepper to taste.
I don’t recommend grated cheese – this dish stands on its own.