Fresh Tomato Pasta

As summer gently fades and we welcome the sweetness of fall, I felt called to create a beautiful, transitional pasta dish for my friends during our stay in Provence. This dish captures the essence of both seasons, blending the vibrant flavors of summer with the warmth of fall. I’m truly excited to share this creation with you all, and I can’t wait for you to experience its beauty and flavor.

Here’s what you’ll need:

– 1/2 pound organic whole wheat pasta
– 1 cup organic coconut cream
– 4-6 organic garlic cloves, finely chopped
– 3/4 cup organic goats cheese or pecorino cheese
– 1/4 cup organic white wine
– 4 tbsps organic, local olive oil (I always find something local and high quality while traveling)
– 4 cups organic cherry tomatoes, halved
– 2 tablespoons fresh basil, finely chopped
– 8-10 fresh basil leaves
– 1/2 teaspoon pepper flakes
– Salt and pepper to taste

Step-by-step:

1. Cut organic cherry tomatoes in half and set aside.
2. Finely chop 4-6 organic garlic cloves and set aside.
3. In a pan, heat 4 tablespoons of organic, local olive oil until warm, then add the chopped garlic. Sauté for 3-5 minutes, allowing the flavors to infuse. Meanwhile, bring water to a boil for your pasta
4. Add the organic cherry tomatoes to the pan and let them simmer for 20-25 min. Pour yourself a glass of organic white wine (optional, but encouraged!) and add 1/4 cup to the pan to deglaze, letting it simmer with the tomatoes. Add in your pasta to your boiled water and cook until aldente.
5. As the tomatoes soften, use a fork to gently remove any excess skin. Stir in 1 cup of organic coconut cream and let the sauce meld together. Add freshly chopped organic basil, and let everything simmer until well combined.
6. Once the pasta is cooked, drain it and mix it thoroughly with the sauce, ensuring each strand is coated with the rich flavors.
7. Garnish with freshly chopped basil, crumbled organic goat cheese, and a generous drizzle of olive oil before serving.