Well!! We’ve reached a milestone!
This is the 1000th post for I’m Turning 60...
We’ve shared quite a few meals together, and I’ve enjoyed breaking bread with you over the years and miles.
I’ve noticed that pasta recipes, especially homestyle ones, have been popular throughout the years.
This is a special post, so let’s use a pasta that is a little more festive than elbow macaroni or spaghetti are.
Don't worry - it's not harder to cook.
One of my earliest recipes was Carmela Soprano's Bow Ties with Fresh Tomatoes and Mozzarella.
Let’s have a bit of sentimental fun today with Farfalle, also known as bow ties.
The name Farfalle comes from the Italian word for butterflies, but most folks - even the Sopranos - call them bow ties.
If you have a garden you’ve probably got a few tomatoes ripening in the basement… on the windowsill… on your kitchen counter.
Let’s use a few today.
If you bought a really large bag of bow ties, here’s another recipe that use Farfalle:
Speaking of Ma, I still prefer her way of serving fresh tomatoes: quartered and sprinkled with oregano. Not a sauce on hot pasta, but always as a side dish.
Help yourselves to some tomatoes the way Ma served them and enjoy!!
If you’d prefer - or have on hand - a different pasta, such as elbow, no problem.
You can substitute 2 Cups halved cherry tomatoes or whole grape tomatoes for the chopped regular tomatoes.
Want to make a quick meal?
Add 2 Cups cooked chicken or pork strips or diced bacon just before serving.
Farfalle with Tomatoes and Basil
Have on hand a bowl of ice water.
In a medium pot place
1 quart water
Bring to a boil.
Place in the boiling water
1 pound tomatoes
Let them cook for 30 seconds, then remove them and put them in the ice water to stop the cooking.
Remove the skins and seeds and cut into pieces.
1 medium onion
Place in a large skillet
2 Tablespoons extra virgin olive oil
Fry the diced onion over medium heat for about 5 minutes.
Add the prepared tomato pieces.
Salt and pepper
Sauté another 4 minutes.
While you’re boiling the water for the tomatoes, also place in a large pot
4 quarts water
salt to taste
Bring to a boil.
1 pound farfalle
Cook, stirring frequently, until the pasta is al dente.
Drain the pasta and add the pasta to the sauce.
1/2 Cup torn fresh basil leaves