Happy Thursday everyone! Only one more day until the weekend and can I just say that this has felt like the longest week yet? Maybe it’s because work has been so crazy busy or because I’ve been sitting on the edge of my seat waiting on something pretty important (more on that another time) but regardless, I am glad to kiss this week goodbye.
Even more than that, it’s been so dang cold outside lately that I’ve pretty much put working out on the backburner and am in sweatpants and a sweatshirt no later than 5:35 everyday after work. Mr. C. doesn’t even know what I look like with jeans on anymore. #insertlazyfacehere
That’s what this weather does to me though. Taylor’s post today cracked me up and left me nodding my head like crazy because I 100% relate right now! Between blending in with a white background and my hands cracking because how dry they are, I have WUD too. Check this post out to find out what I’m talking about! And if you live in the Midwest, I’m sure you can relate.
Along with this time of year comes comfort food. Yup, the hearty foods that are loaded with carbs and you just don’t care because they taste so good.
Dear Pasta, let me load up on you as much as I can now because I rarely eat you in the summer.
So without further ado, here’s the recipe to the easiest and yummiest pasta yet.
But I’ll give you this one warning…it doesn’t taste the best warmed up so make sure you eat it all in one sitting. Tough life, I know.
Pasta with Tomatoes & Basil (via Peace, Love, Good Food)
1 lb. linguine or paparadelle pasta
Several ripe tomatoes, diced into medium sized pieces
1/2 cup fresh basil, chiffonade
Fresh garlic cloves (minced – adjust to taste)
Good olive oil
Splash of red wine vinegar
Salt & pepper
1. Dice tomatoes into medium sized pieces, and place in a large bowl.
2. In a heavy bottom sauce pan, saute garlic and olive oil until soft, about 3 minutes.
3. Pour warm oil & garlic mixture over tomatoes.
4. Add basil, salt, pepper and a splash of red wine vinegar.
5. Let this sit and marinate for at least 30 minutes.
6. Cook pasta according to the instructions on the package. Drain and toss with tomatoes and basil.
7. Serve with freshly grated Romano cheese.