Trivelle con Pomodorini

What summer dreams are made of.

There are few moments more joyful than popping that first little tomato of the season into your mouth. Its sweet bitterness explodes announcing to all your taste buds instantly that summer has officially arrived.  They are so utterly perfect that it can sometimes feel like a crime to cook them when they are this good. Occasionally I do make an exception and stand over the stove for this nearly instant pomodorini (small tomatoes) pasta. 

The recipe comes together a lot like summer vacation. First, you halve the fruit so the juices have a direct escape route. The minute they arrive at their final destination they hit the warm olive oil and start to relax, breathe, and release everything they’ve had tucked away inside, like me in the Mediterranean sun. Light crimson juices slowly ease out marbling the glistening, golden oil with sunset hues. A deep tissue massage helps them release it all, until they are a mushy shell of their former selves. Finally, a shower in steamy, starchy pasta water and these ruby, wrinkly half-moons transform becoming one with their new surroundings. A few swift turns and the amalgamation is complete. They are rested, they are refreshed, they are ready for the pasta.

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Trivelle con Pomodorini