Mikey’s recipe for the week is mud pie. After dinner on Thursday, we spent several hours playing outside on the playground, he’s able to sit on the big kid swings all by himself now and we’re teaching him how to make himself go higher by using his legs. He made some mud pie with his friends, getting very dirty stirring the pie and collecting important ingredients such as grass and daisies.
Now for my recipe, I’ve posted this one before, I know it was one of the very first recipes I posted. We ate our bodyweight and more in tomatoes last summer, mostly because of this recipe. We had a break from it over the winter but now I’m getting ready to begin making it again this year. It is so easy and tastes so unbelievably good, I don’t think I’ll ever get tired of it. Mikey loves it too, I wont ever turn down a way to get extra fresh vegetables into our diets. I wanted to post this recipe again because the last time I posted it the photographs were not so good, I like to think I’ve improved a little since then.
Linguine with Fresh Tomato Sauce
From Real Simple July 2009.
12 ounces linguine
1 1/2 pounds of tomatoes, quartered
2 tablespoons extra virgin olive oil
one clove garlic, chopped
kosher salt and black pepper
your choice of grated Parmesan or torn fresh mozzerella to top, I prefer the mozzarella with this.
- Cook the linguine according to package directions. Drain and return to pot.
- Meanwhile use a food processor to puree the tomatoes, oil, garlic, 3/4 teaspoon of salt and 1/4 teaspoon of pepper.
- Now you can either toss the linguine with the sauce or you can serve the linguine on a plate and pour the sauce over the top. Top it all with the Parmesan or fresh Mozzarella. I also served mine with some arugula/rocket salad on the side.
Posted at Foodie Friday