What I can say about this is that it’s a really delicious, light tomato sauce that’s so simple to make yet kinda looks and tastes gourmet.
I think that about covers it. A few fresh ingredients and you have yourself a great meal.
I made this with my mother on a Sunday and we loosely followed Ina Garten’s recipe. We chose to use Fusilli pasta and smashed the baby tomatoes verses leaving them whole, which I strongly suggest- gives much more flavor to the sauce. The pasta topped with some freshly grated parmesan was the ideal summer dish after a day at the beach. Enjoyed al fresco with a crisp glass of wine- even more ideal!
dawnbydawn 