With the 2009 CSA season about to start, my mind has been racing thinking of what I can do with this season’s share. HighCross Farm grows the most amazing cherry tomatoes ever. I won’t see those until later in the summer so I had to suffice with store bought.
I like using the off-season time to experiment and practice. I can’t wait to take what I’ve played with over the winter months and apply it using the best produce around from HighCross Farm. I truly am excited for the start of the season.
- 1 container grape tomatoes, halved
- 3 cloves of garlic, finely chopped
- 1 small onion, finely chopped
- 3 tablespoons olive oil
- fresh basil, chopped
- A good handful of precooked or uncooked (peeled and deveined) shrimp
- 1/2 Cup (or more if you so desire) good white wine (I had a Chenin Blanc on hand)
- 1/4 teaspoon red chili flakes (optional)
- S & P to taste
- cooked pasta of your choice
I took a container of grape tomatoes and sliced them in half. I kept is simple by using just a drizzle of olive oil and salt and pepper.
Baked them off in a 400 degree oven for about 30-40 minutes. They should come out looking like these beauties…
Mmmm! Tomatoes are naturally sweet; when you roast them you heighten their sweetness ten fold. It’s like eating candy..really.
Next, I took about 3 cloves of garlic and a small yellow onion and chopped them up finely. I sweated them out with some olive oil until they were translucent.
To that I added a good white wine and let it simmer until it reduced by half.
This is a good time to start your pasta.
Once the wine has reduced add in your roasted tomatoes, shrimp and basil. Let simmer until the shrimp are either heated all the way through or cooked all the way through. You will have something that looks like this…
Cook your pasta to al dente, drain and mix into the sauce. Plate and enjoy. This dish is fantastic!!
One more picture…