It’s not like the sun is not shining and the temperature not balmy, but the mornings are darker and the days are getting shorter and we have entered Autumn, which makes me feel I need to stock up on the last produce Summer has to offer. Soon tomatoes will be watery and tasteless and the yellow and red grape local variety that beckoned at the market was too good-looking to resist.
Enough of mozzarella, caprese and salads and, for the last of the juicy ones, I reverted to, guess what?, my mother’s method of cooking tomatoes for a simple and delicious pasta.
Halve the tomatoes and chop half a yellow onion very fine. Heat some olive oil in a wide pot, sautee the onions until translucent and then add a smashed garlic clove.
Cook a pasta shape of your choice in abundantly salted water, drain it and put it in the tomato pot with a sinful knob of butter. Mix thoroughly until the pasta is fully coated.
Dish it out and finish it with some fresh basil or Parmesan.