Whole Foods has been stocking a variety of "baby" (WF calls them "Gourmet") Heirloom Tomatoes. They look identical to their 'adult' counterparts, but they are about four times smaller. They are so cute! I don't know if thy're actually "babies" (I don't think they are), or if that's just how big they get based on the season/cultivation. They're so gorgeous and delicious that I needed to get them--twice (I use them in the mussels recipe too). I didn't have time to make the vegan wontons, but will be making them soon for my Skylab third-floor-friendies, so that recipe is still forthcoming--no worries.
Zucchini Cappellini w/ Baby Heirloom Tomatoes
(serves 4-6, or 10-12 as a side dish; takes about an hour, including prep)
5-6 small-medium zucchini, julienned*
1 1lb container of grape tomatoes, halved
- Add the 2 tbsp olive oil to a large saucepan on medium-high heat (you’ll see mine at the end, so that should give you a pretty good idea of how much room you need if you don’t scale down the recipe), and add the grape tomatoes. Once the tomato skins loosen a bit, turn this down to medium-low then low. Stew the tomatoes for up about 30 minutes, stirring occasionally. (This is normally when I do the prep for the rest of the ingredients.)
- Season with some salt and pepper. Add the garlic to the tomatoes once you’ve minced the cloves. Add 2 tbsp of olive oil and 2 tbsp of butter.
- Add a bit of olive oil and sea salt to a large pot of water (optional), and cook the spaghetti until al dente (this takes about 6-7 minutes, but read the package)—or 1 minute before al dente, if you like the bite of al dente, because you’re going to add it to the sauce on low heat, which will cook it through. (Since the pasta is whole wheat, I cook it until al dente.) Drain. Rinse with cold water or add more olive oil to keep from sticking (also optional).
- On medium-low heat, add the quartered Heirloom tomatoes, simmer for 3 minutes at most.
- On low heat, add the julienned zucchini, let cook for 2 minutes, then add the pasta, and let cook for about a minute more. Add the remaining 2 tbsp of olive oil and 2 tbsp of butter. Season with salt and pepper, to taste.
- If using, before serving, add shaved Parmesan on top. (I added some mixed in the pasta, and then some on top, because I didn’t use a lot of salt.)