Grand at the game

I am so thankful that tomatoes are cleared from the salmonella scare because fresh tomatoes and pasta is one of my favorite easy summer dinners. I'm lucky enough to be in California where our state grown tomatoes were never in danger, but most of the supermarket varieties came from Mexico. This meant trying to hit up more farmer's markets when I had the time, but since I've been out of town two weekends this month, we've been short on tomatoes in Thathouse.

As much as I don't miss my 90 minute commute, one of the things I do miss is the smell of tomatoes on the way down. There's a stretch where you can just smell acres and acres of the tomato plants and it's heavenly. I don't get to smell that anymore. I have been advised by my compatriots last weekend that I could grow some tomato plants in pots, and I'm thinking of trying it out, but my black thumbs lead me to believe it's easier said than done.

Instead I'll thank the heavens that my stores are back to being well stocked with red juicy tomatoes to use in my easy summer dinner. Usually the heat of the pasta is enough in the summer, and I really like something light in terms of sauce. Fresh tomatoes, olive oil, basil, and garlic are the same ingredients I would use in creating a hot pasta sauce, but in the summer I just toss it together and don't cook it. It has all the same great flavors, but is refreshing when the warm breezes come through.

Pasta with Tomatoes and Basil

• whole wheat spaghetti
• 1 cup chopped tomatoes
• 1 can diced tomatoes, drained
• 1 breast chicken, cooked, sliced
• 1/4 cup basil leaves, chiffonade
• 1/2 Tbsp olive oil
• 1 clove garlic, minced
• crumbled feta

1. Cook pasta.
2. While pasta is cooking, combine chopped tomatoes, diced tomatoes, chicken, basil , olive oil, and garlic.
3. Drain pasta and add to other ingredients, toss.
4. Top with feta.