Summer pasta

[rosefox]

NOTE: This is not an X-friendly dish because of the high acid content of the sauce, so it can be made with wheat pasta.

NOTE: Ideally all ingredients are from the farmer's market or otherwise very very fresh. Only make this dish when local tomatoes are in season.

Ingredients

2 pints cherry or grape tomatoes
At least five stems of basil
At least four stems of oregano
Any other fresh herbs you want to put in
1 tsp salt
1 lb orzo, pastina, or other tiny pasta

Equipment

Medium pot with lid
Strainer
Blender
Wooden spoon

Instructions

0) Mise en place. Gather your ingredients and equipment. Clean out the sink for easy pasta-draining. Fill the pot with water, cover it, and start it heating over high heat. Rinse the tomatoes and herbs.

1) Blend the sauce. Put the tomatoes, herbs, and salt in the blender and blend on high speed until thick and creamy. Taste and add more herbs. Then more. And maybe a little more salt. You want it to be very, very flavorful.

2) Cook the pasta. When the water boils, cook the pasta until it's fully cooked but still slightly firm. Drain it and return it to the pot.

3) Mix. Pour the sauce into the pot with the pasta and stir until well mixed. Taste. It probably wants more salt.

4) Serve and/or store. It's delicious hot or cold, and keeps in the fridge for about a week.