Sunday Pasta: Summer Tomato & Burrata Fettuccine

Sunday Pasta: Summer Tomato & Burrata Fettuccine

This one’s for the tomatoes. The ones that are so ripe right now they can be popped in your mouth whole or bit into like an apple. Even though I’ve already bought two new pairs of boots and a couple new sweaters, these tomatoes make me realize I want to slow summer down. Don’t forget to go to the market this Sunday. What haven’t I made yet? How can I savor these longer? The taste of late sunsets, feeling carefree, getting your hands dirty, everyday celebration.

Sunday Pasta: Summer Tomato & Burrata Fettuccine

This is an easy one….

Summer Tomato & Burrata Fettuccine

In a large pan, sauté tomatoes in olive oil and garlic until blistered. Make fettuccine. Toss the fettuccine and some pasta water with the tomatoes. Add ribbons of fresh basil. Top with burrata. Stir together. Serve with rosé and savor.

Sunday Pasta: Summer Tomato & Burrata Fettuccine

Sunday Pasta: Tomato and Olive Oil – on the Roof

Sunday Pasta: Tomato and Olive OilSunday pasta has taken on new meaning this summer. It’s still my chance to cook, unwind, and zone out at the end of the weekend. But it’s also been a bit of a refresher too. A creative stimulant that’s just for me before the week starts. It’s helpful that it’s light out so late and the weather is perfect around dinner time. The day doesn’t have to end so quickly.

Sunday Pasta: Tomato and Olive Oil

Taking my pasta up on the roof + reading a book + drinking a glass of wine + watching the sunset has become a new goal of my Sunday Pasta routine. Plus so much better than sitting on my couch in front of my TV – no matter what drama I’m into at the moment (Chasing Life on ABC Family and re-watching Brothers & Sisters on Netflix).

Sunday Pasta: Tomato and Olive Oil

I love making this pasta in the summer. Mostly because it’s crazy easy. Also because when you have awesome tomatoes, why cook them? Just toss with some great olive oil and serve. I guess I really don’t need to add the pasta in there. A simple tomato salad is just as good. No doubt, healthier. But it’s my vehicle for my favorite things, for new ingredients, for rough days, for dates, for deciphering a book written in 1825, for Sunday nights (proudly) alone.

Sunday Pasta: Tomato and Olive Oil

Simple Pasta with Tomato and Olive Oil

Dice tomatoes into cubes and toss with olive oil, salt, pepper, red pepper flakes, herbs. Set aside. Cook pasta. Toss hot pasta with tomatoes, a little bit of the cooking water, and parmesan cheese. Damn that was easy.

Sunday Pasta: Tomato and Olive Oil

Sunday Pasta: Spinach Walnut Pesto and Asparagus

Cupcakes for Breakfast: Sunday Pasta with Spinach Walnut Pesto and Asparagus

Last night my friends reminded me about some of the joys of blogging. The writing, the eating, how it can be so simple, how it’s part of who we are and how we communicate. You should read their blogs – Eat More, Drink More, District Brit, Frijolita, Florida Girl in DC – especially if you’re in DC. Beyond their blogs, they inspire me in many many ways.

We were also talking about restaurants with menus that haven’t changed. We were split. If it was a good restaurant, we had a great experience, but yet it’s not a place we frequent often, are we satisfied with the same menu every time? Jenna wants to go back and have her favorite dish there – a simple but lovely pesto gnocchi. Russell wants to see what else they can do. They both come from a place of adoration.

Cupcakes for Breakfast: Sunday Pasta with Spinach Walnut Pesto and Asparagus

It reminded me of my Sunday pasta routine. Sometimes I just want the same thing over and over. After all, the point of Sunday pasta is ultimately comfort – at the end of a busy weekend, at the start of a busy week. But seasons change and so does the produce at the market, and new ingredients and combinations get my creative vibes moving at a time when they’re probably programed to wind down. It’s good for me. (Hint: Nikki, do this more often.)

The ingredients are really the way I’m going to get somewhere new. Everything else remains the same…the boxed pasta (sorrynotsorry that I don’t have time to make fresh pasta every weekend), the garlic and olive oil and butter, tossing everything together in a big pan, making a mess, West Wing or a 90′s pop music playlist playing in the background, my mom calling halfway through.

In this case, I changed things up with a spinach walnut pesto. Nothing groundbreaking here, but it was different than just typically throwing the spinach into the pasta to wilt a bit. Sautéing the asparagus instead of roasting it, kept the dish feeling lighter and added some texture. And how can you not be inspired by that bright pop of green? I’m sooo healthy even though this is full of carbs, yeah? Let’s pretend.

Cupcakes for Breakfast: Sunday Pasta with Spinach Walnut Pesto and Asparagus

Sunday Pasta: Orecchiette with Spinach Walnut Pesto and Asparagus

In a food processor, combine handfuls of fresh spinach, fresh basil, walnuts, olive oil, garlic, salt, pepper until volià you have pesto. Chop asparagus in small pieces and sauté in butter and olive oil until cooked through (depends on how much of a crunch you’d like). Add the pesto and cooked pasta to the pan. Toss. Buon appetito!

Cupcakes for Breakfast: Sunday Pasta with Spinach Walnut Pesto and Asparagus