ok so here we’ve got an angel hair summer pasta dish.  listen up kids cause it’s a snap. 

just saute the diced shallots in butter (gasp) and then once the shallots have softened add some cream (double gasp) - carefully so as not to seperate, along with some salt and pepper.  then use as many cups of seeded and chopped multi-colored heirlooms as seems appropriate.  they’re here now and in full force, so we might as well lay it on heavy because they will be gone too soon and we will be so sad with nothing but the tomatoey memories to see us through to summer ’08…  so go on and add those tomatoes to the pan of cream with reckless abandon - then warm it all up (again, carefully) and pour the sauce over the pasta. 

finally, toss in a good amount of chopped basil and then upon serving grate the best parmegiano that you can get your hands on. 

voilà!

the only problem here was that the cream i bought this morning at the market was from a local dairy and it’s just not that thick.  in a way i’m relieved that this was the case because the flavor was still excellent and it was lighter – less fat grams.  but none of the sauce really clung to anything and the liquid kind of went to the bottom.  if one were doing this for ‘company’ i’d go ahead and get a heavier cream.  but just for us – it was quite nice.

this was a recipe from ‘what did you eat’ that i had eyed much earlier in the month but never got around to trying.  normally i wouldn’t ever make a pasta dish using butter and cream - it’s just not my thing.  but lured by her pic and the overall concept of fresh tomatoes in a cream sauce, i was going there and i couldn’t be swayed by my conscience.

anyway, as my mom might say looking at this dinner, “so what’s not to like”? 

(today’s farmers market haul)