Welcome to the new Tokyo Terrace! I hope you like the new site. It is still “under construction” but I should be finished with all the tweaks by the end of the week. I just couldn’t wait any longer to get a new post to you, so I jumped the gun and posted this one before I was completely finished. So sue me. Well, don’t actually, but you know what I mean.
The other day, the weather was unseasonably warm. The sun was shining brightly and there was a warmth in the air that made me think that spring had sprung a little earlier than normal (which would have been very welcome, of course!) However, by about 3pm, the wind began howling like crazy. It sounded like there was a tornado just outside my apartment windows. That mean wind brought with it some very cold weather; a definite shock to the system after a nearly 65F reading on the thermometer for a large part of the day.
Although this heat wave did not last very long, it did last through my lunch time, inspiring me to make a meal that was light, filling, and full of glorious flavors I typically search for in the spring and summer. And the best part? It was fast, easy and healthy! Perfect, non?
The bright red plum tomatoes retained their sweet, tart flavor after being quickly cooked with a bit of garlic and rosemary. The last minute addition of the lemon zest helped to brighten the flavor of the savory sauce and added a beautiful citrus scent to the dish. From start to finish, this took me about 20 minutes, including pasta-cooking time. Hello, delicious-fast-easy lunch! Can’t say no to that, can you? Didn’t think so…
Whole Wheat Pasta with Tomatoes, Rosemary & Lemon Zest
4 oz. whole wheat pasta, cooked according to the package directions (in salted water, of course!)
2 T olive oil
1 pint cherry or plum tomatoes, cut in half
1 teaspoon fresh rosemary, chopped
1 clove of garlic, minced
Zest of 1/2 a lemon
Salt and Pepper to taste
Prepare the water for the pasta. When the water is boiling, add a generous amount of salt (about 3 T, but I never measure- just pretend you’re making ocean water) and cook the pasta according to the package directions. Remember that whole wheat pasta takes slightly longer to cook, so test it before taking it out of the water.
In a medium skillet, heat the olive oil. Add the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and rosemary and cook over medium-high heat until the tomatoes just begin to break down (about 8 minutes), stirring gently. Reduce the heat to low and allow the tomatoes to continue cooking slowly for another 10 minutes, stirring occasionally. Season to taste with salt and black pepper.
When the pasta is cooked, add it to the skillet with the tomatoes. Toss to combine. Add the zest and toss to combine again. Transfer to two serving bowls. Serve sprinkled with parmesan cheese.