I know, I know, we have been picking tomatoes for some time now, but "tomato time" at the Little Lake House is what we call the time of year when we start making regular trips to the pick-your-own farm and get our tomatoes for canning. But when we have an abundance of tomatoes in the house, the Chef must make pasta.
|We also picked a TON of fresh peppers!|
Fresh tomatoes, fresh herbs and a couple surprise ingredients mean we're not talking cook-all-day sauce, but rather a quick sauce of chopped fresh tomatoes, fresh herbs from the garden, garlic, and some seafood for a lighter take on things. Seafood is not readily available to us out in the country so we do have to make do with canned and frozen once in a while, and we usually have some tucked away in the cabinet. Let's get cooking!
For this dish, you need-
- 2-3 cups chopped fresh tomatoes
- 1 cup diced bell pepper
- 2-3 tb freshly chopped herbs- basil, oregano, thyme
- 2 cloves garlic, minced
- salt and pepper
- one can crabmeat, drained
- one can baby shrimp, drained
- hot cooked spaghetti
- Parmesan cheese
Add seafood and heat through. Toss with hot cooked spaghetti, sprinkle with Parm and enjoy this unique and fresh pasta dinner.
Now, we still have a huge table full of fresh tomatoes ready to become the next project- Habanero Pizza Sauce, but I bet you anything The Chef pilfers a few more tomatoes before all is said and done!