Farewell to Summer with Easy Pasta Pommodoro

I'm frantically racing through the day with a kajillion things to do (what's new?), but I had to take a minute to post. Did you know that tonight is the Harvest Moon and also the Autumn Equinox? Don't miss it! The moon should be golden ball of butter tonight, melting away with the last of summer. Good-bye ice cream cone days. Hello pumpkin pie evenings. I've got a perfect recipe to share for this last night of summer: Easy Pasta Pommodoro. I found this little gem on the back of an Albertson's pasta box. It took me about 20 minutes to pull off the whole dish-perfect for busy nights. If you use the last of your garden tomatoes and basil, it'll cost you almost nothing. And it's marvelous. Just like tonight's sky. I'll be gazing at the moon in my little corner of the world. And it the moon is really made out of cheese, I hope it's parmesan because it'll go great with your pasta.

Money Saving Tips:

Use your bumpy, irregular tomatoes for this recipe. Just chop them up and throw them in; no one will ever know. Sub in 1 teaspoon of dried basil if you don't have fresh.

Easy Pasta Pommodoro

Estimated Cost: $5.00 for 6-8 servings

16 ounces angel hair pasta

1/4 cup olive oil (or use half oil, half butter)

4 cups chopped tomatoes (unpeeled)

3 tablespoons chopped fresh basil

1 and 1/2 tablespoons garlic

1 and 1/2 cups tomato juice

1/4 teaspoon each salt and pepper

parmesan cheese, for serving

Cook pasta according to package directions. In a separate skillet, heat olive oil. Add tomatoes, basil, and garlic; cook for five minutes. Add tomato juice and simmer for five minutes. Season to taste with salt and pepper. Serve over hot pasta with parmesan cheese.

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PS Hey Miguel, it's Friday! Where's my comment?