Thanks to “deannarama” for posting the foundation for this recipe at http://vegweb.com/recipes/speedy-garlic-sauce-pasta.  The recipe (with a few adaptations) is noted below.  While this isn’t a complicated recipe, it is beautiful and satisfying in its simplicity.  At this time of year, I want my cooking to be fast, the meals to be light and fresh, and the recipes to incorporate local produce.  This one does it all!

Ingredients:

pasta of your choice ( I use gluten-free pasta, and for this version it was Mai-Fun Rice Vermicelli), about 8 oz. for this amount of sauce

1/4 cup reserved pasta water

3 T. olive oil

1-2 cloves garlic, minced ( I used two)

2 small to medium roma tomatoes, diced into 1/4 to 1/2 in. chunks

2 T. chopped basil

1/4 t. red pepper flakes

salt and pepper to taste

 

Prepare pasta according to package directions and set aside.  (For rice vermicelli, this often means just soaking in hot water for 1o minutes!)  Saute the garlic in the olive oil until soft but not browned.  Slightly golden is okay.  Add in the red pepper flakes, then stir in the tomatoes and basil just to warm.  Do not allow the skins to begin to peel from the tomatoes.  Stir in the pasta and reserved cooking water and toss to combine.  Salt and pepper to taste, and enjoy!

Note that you can adjust the proportions to adapt to the amount of pasta you want to make.  This could have served four, but as it turns out, I had a small portion in the evening, with plans to have some for lunch the next day.  (I love leftovers.)  That never happened.  My husband ate the entire container for his lunch, which I suppose should be considered a compliment.  I made do with avocado toast (salted with red pepper flakes), and enjoyed that greatly as well.

A variation to try — saute baby bella mushrooms and add them in — either alone or with the recipe above.  The addition of mushrooms with this garlic sauce is heaven to the taste buds!