Anybody who knows me, knows the way to my heart is with a ripe tomato.
Ask my mother – since she is the source of the most beautiful tomatoes.
She sent one home with my husband the other night. One perfectly ripe, luscious, beefsteak tomato from the local farm near her. Organic too!
(I love you mom if I haven’t told you lately)
It was a long day at work and an even longer night after that at school. When I arrived home and set my eyes upon that beauty, I knew just what I was having for a late dinner.
A tomato like this deserves fresh herbs from the garden – even if you have to use a flashlight to get them.
And lucky for me I had a supply of fresh Pecorino Romano cheese on hand!
Good olive oil, cracked black pepper, splash of balsamic vinegar and some toasted bread crumbs all mixed with some quality linguine made for a simple, yet satisfying late night supper!
Just slice, chop, boil, sprinkle… ….and serve!
Recently I had mixed up a batch of toasted bread crumbs and grated Romano cheese that I keep in the freezer for on-demand “chicken parm” coating and thought that would be a terrific way to add some flavor and texture to my impromptu pasta – so yes, there is grated Romano cheese and Romano shards in this dish. Cheese on cheese is how I roll.