GARDEN TO TABLE: Pappardelle with Melted Tomatoes & Fresh Herbs

A lazy, warm summer evening at Smallpeace. Just like so many evenings before. Having spent most of the day lolling about, wandering from couch to bed to porch to couch again, it was nearly dinnertime and not a thought had gone into what should be prepared. As we lounged comfortably in our Adirondack chairs, drawing straws to see who might run to the local market, I spied a cluster of bright yellow deliciousness in the vegetable patch.  Surely we could make something yummy with those…

Foraging through the refrigerator, I found a lonely chunk of slab bacon, a renegade shallot, and a box of fresh pappardelle pasta. All that, finished with some lemon zest and about a cup of chopped, mixed herbs from the garden—basil, tarragon, parsley, and oregano to be exact—made for a spontaneous, really satisfying meal.

• Heat 1 tbsp olive oil in a pan

• Cube some slab bacon and add to the oil (Note: vegetarians can leave this step out)

• Mince one shallot and add to the pan

• Once the shallots are caramelized (apprx. 3 minutes) throw in two large fists full of cherry tomatoes (any color will do), and cover the pan until they pop and melt, releasing their juices.

• Meanwhile, cook pappardelle according to box instructions. Reserve ½ cup cooking water to add to the sauce.

• Combine cooked pasta and finished sauce in a large bowl and throw in your mixed, chopped herbs. Finish with some lemon zest, a healthy handful of breadcrumbs, and salt and pepper to taste.