Recipe (Sort of as I eyeball everything).

[badart]

This is a good recipe to try with the bounty from your garden.

I use 2 cups of cherry tomatoes, halved
4 cups fresh baby spinach (seems a lot cooks down big time)
2 tbl spoons good olive oil
4 cloves garlic, minced
10 or so leaves of fresh basil rough chop
sprigs of flat leaf parsley chopped
sea salt and freshly ground pepper to taste
tsp crushed red pepper
Parmigiano Reggiano or Pecorino Romano cheese freshly grated
pasta of choice (I like to use whole wheat thick spaghetti but have used everything from farfalle to penne as well)

Prep work takes more time than cooking. This can cook while the pasta cooks.
Cook pasta a couple of minutes less than the directions (will cook to al dente when added to the sauce)
In a large saute pan, heat the oil and add the garlic to translucent. Add the tomatoes cook down for about 4 minutes. Add the spinach, half of the parsley, all of the basil, crushed red pepper, salt and pepper. Cook additional 4 minutes to cook the spinach down.

Drain pasta reserving a couple of tablespoons of the pasta water.

Add pasta to the sauce with the pasta water, toss and cook for 1-2 minutes to coat fully. Adjust seasoning to taste, top with a dash of the parsley and the cheese. Enjoy!

[Indy500Dude]

Sounds bad azz dude!

[badart]

Thanks dude.

I've never measured the spinach so that might be a little on the high side. I always just see if looks like enough then I add a little more since it does really reduce a lot. Next time I make it I may actually measure it just for accuracy.

[Frank Capua]

Only nobody in Indy but TD has anything growing in their garden this summer.

[Slim]

I think the only thing I would add might be some toasted pine nuts. Sounds like a real winner of a recipe. Kind of like a cooked pesto-ish kind of dish.

The next time I'm at my brother's for a decent length of time you and I should do some cooking together...

[ZUL8TR]

Great Minds Think Alike! This is what we are making tonight with tomatoes & hearbs from our garden.

Heirloom Tomato and Herb Pappardelle

Ingredients
12 ounces uncooked pappardelle (wide ribbon pasta)
1/4 cup extra-virgin olive oil, divided
2 cups thinly sliced shallots (about 2 large)
4 garlic cloves, thinly sliced
1 tablespoon chopped fresh oregano
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 pounds heirloom tomatoes, seeded and cut into 1/2-inch pieces
1/2 cup (2 ounces) shaved pecorino cheese

Preparation
1. Cook pasta according to package directions, omitting salt and fat. Drain.
2. While pasta cooks, heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add shallots to pan; sauté 5 minutes, stirring occasionally. Add garlic; sauté 2 minutes. Reduce heat to medium. Add oregano and next 5 ingredients (through tomatoes); cook 2 minutes or until thoroughly heated. Arrange 1 cup pasta onto each of 6 plates. Top each serving with about 1 1/3 cups tomato mixture; drizzle with 1 teaspoon remaining oil. Divide cheese evenly among servings.

Its from Cooking Light Magazine so you know it's pretty darn healthy and it tastes GREAT!
http://www.myrecipes.com/recipe/heir...0000001898527/

[Indy500Dude]

Only nobody in Indy but TD has anything growing in their garden this summer.

Mine is beyond dead. Only thing I got were a few golf ball size tomatoes. Nothing else at all came in.