well and this:
Credit goes to my friend Anna for the development of this delicious sauce!
Steps:
*Get thyself to the farmers market. Buy the sweetest, smallest, thinnest-skinned cherry "sunburst" tomatoes you can find (doesn't work with thick-skinned or unsweet tomatoes).
*Wash them and remove the pesky little stems (I used one pint for this sauce).
*Chop up a good bit of fresh garlic (your discretion--I use a lot!).
*Saute minced garlic in olive oil on low for a few mins. Then add the darlin' little tomatoes.
*Patiently stir/watch 'em cook until the wee tomatoes start to burst. Stir stir stir. Sauce begins to develop (orangey in color with garlic flecks and some whole/partially whole tomatoes).
*Add salt & pepper to the pan.
*When done (takes at least 20 minutes, sometimes longer), pour over angel hair pasta, or in my case, fresh, handmade garlic-parsley pasta from the farmers market (though honestly, angel hair might be better).
*Top with parmesan.
Voila, your new favorite dinner:
