ok so here�we’ve got an�angel hair summer pasta dish.� listen up kids cause it’s a snap.�

just saute the diced shallots in butter (gasp) and then once the shallots have softened�add some cream (double gasp)�- carefully so as not to seperate, along with some salt and pepper.� then�use as many cups of seeded and chopped multi-colored heirlooms as seems appropriate.� they’re here now and in full force, so we might as well�lay it on heavy�because they will be gone too soon and we will be so sad with nothing but the tomatoey memories to see us through to summer ’08…��so go on and add those tomatoes�to the�pan of cream with reckless abandon�- then warm it all up (again, carefully) and pour the sauce over the pasta.�

finally, toss in a good amount of chopped basil and then upon serving grate the best parmegiano that you can get your hands on.�

voil�!

the only problem here was that the cream i bought this morning at the market was from a local dairy and it’s just not that thick.� in a way i’m�relieved that this was the case�because the�flavor was�still excellent and it was lighter – less fat grams.� but none of the sauce really clung to anything�and the liquid kind of went to the bottom.� if one were doing this for ‘company’ i’d go ahead and get a heavier cream.� but just for us – it was quite nice.

this was a recipe from ‘what did you eat’�that i had eyed much earlier in the month but never got around to trying.� normally i wouldn’t ever make a pasta dish using butter and cream�- it’s just not my thing.� but lured by�her pic and the overall concept of fresh tomatoes in a cream sauce, i was going there and i couldn’t be swayed by my conscience.

anyway, as my mom might say looking at this dinner, “so what’s not to like”?�

(today’s farmers market haul)