When I'm traveling for work, it's extremely hard to stay on a budget. Most of the budget just goes to taxis because I'm forever missing the free shuttle. So when I can, I bring food from home. I try to bring the things The Mister won't cook or eat himself. (You would judge me if you heard my, currently, still ineffective lecture on eating the remaining lettuce in our fridge.)
This week I packed tomatoes, cabbage and peanut butter. Pumpkin peanut butter. Yes. Pumpkin. Then I went to the store in New York and bought basil, Parmesan and pasta with the money a crazy lady threw at me on my Cancun flight, and today I made pasta.
This pasta tastes like the smell of a garden. Its fresh and tomatoey. It's glorious. I wanted to make pesto but didn't have garlic or lemon, so this was the result.
Tomato Basil Pasta
1 box thin spaghetti
5 very ripe tomatoes
1 bunch of basil
1/4-1/2 cup olive oil (less for more juicy tomatoes)
1/3 cup Parmesan cheese
Boil spaghetti according to package directions until al dente.
Blend all ingredients except salt and pepper until thick soup consistency. Taste and salt.
Toss sauce onto hot, drained noodles and mix. The Parmesan will help the sauce thicken and cling to the noodles.
To serve top with black pepper (course is best!) and a bit of cheese if you have left overs.