Farmer's Pasta

I have finally made the move to wonderful Hoboken, just outside of Manhattan. Alex and I have been so busy unpacking that most of our meals have been spent at local restaurants rather than in my kitchen. Admittedly, it's been pretty nice but we finally had a chance to head to the market this afternoon. I didn't have anything in particular in mind for dinner, so I grabbed a few of my favorite things: plum tomatoes, garlic, flat leaf parsley, fresh lemons, extra virgin olive oil, capellini, and a brick of Pecorino Romano cheese. I had no intention of posting the final product, but it was so delicious that I just had to! Another equally important facet of this dish was the fact that it took about ten minutes to prepare and cook, it doesn't get any better than that.

Farmer's Pasta
 Yield: 2 Servings

1/2 lb capellini pasta
1 clove garlic, minced
1 plum tomato, seeded and diced
1 tbsp flat leaf parsley, chopped
1/2 lemon, juice only
2 tbsp olive oil
1/4 tsp kosher salt
1/4 tsp black pepper
2 tbsp Pecorino Romano, grated

Place a medium size pot, 3/4 with water over high heat and bring the water to a boil. Meanwhile in a small bowl add the minced garlic, diced tomato, chopped parsley, lemon juice, olive oil, salt and pepper. Stir the ingredients together until they're well combined. Once the water is boiling, add the capellini and allow it to cook for about 3-4 minutes or until it's al dente. Drain the pasta when it's done cooking and transfer it to a serving bowl. At this point, toss the tomato mixture with the hot pasta and top it with the grated cheese. Enjoy!


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