My First Harvest

I was very excited today when I went out to the garden and saw that I had three ripe romas. I had planned on making a recipe on another blog with my first tomatoes, but unfortunately I didn't have mozarella in the house, so I whipped this up instead, using some basil from the garden and some garlic from the farmer's market.

Ingredients:

• Fresh egg pasta for two
• 1/3 cup olive oil
• 3 cloves of garlic minced
• 5 Roma tomatoes, small dice
• 1/4 tsp freshly ground black pepper
• Splash of balsamic vinegar
• 1/3 cup basil chopped
• 1/4 cup Parmigiano Reggiano grated

Directions

• Boil water for the pasta.
• Heat the garlic in the olive oil until tender, medium heat.
• Add the tomatoes, black pepper, and vinegar.
• Meanwhile cook the pasta, if using fresh this should take between 30 seconds to two minutes.
• Drain the pasta and return to pan.
• Pour the olive oil and vegetable mixture over the pasta and mix.
• Add the basil and mix.
• Add the cheese and mix.
• Serve in two bowls with additional cheese on the side.