First of all, I have GOT TO get better about taking pictures again! This particular dinner was so visually appealing, it really am sorry for not taking pictures….I thought about it AFTER we’d started eating, and how pretty is a half-eaten plate of food? 🙂
This particular recipe has a “back story”…. I co-lead a women’s Bible study each week. My friend and I have been leading this Bible study for approx. 5 years now and when we started out there were 60+ ladies in the group, and the group dynamics changed, studies changed and within 2 years we went from a group of 60 down to 20, and within the next 2 years our group went from 20 down to a group of a solid 7-8 up to 15 or so women. Anyhow, in the past 7 months or so we’ve gone from meeting at the church to an in-home study, and I have to say, I LOVE IT! This past spring we were discussing what study we’d do next, and we were heading to a Beth Moore Living Proof Live event and wanted to check out the bookstore at that event. My friend and I really gravitated to 2 studies written by Kelly Minter. We bought both study books, and discussed it over lunch with some of the ladies from our group and decided on Ruth: loss, love & legacy by Kelly Minter . One of the things that appealed to us about the Kelly Minter studies was that they really emphasize fellowship…and encourage that you join together over a meal. Both studies include background music suggestions and dinner suggestions (including recipes). Because we have a couple of picky eaters in our group, we aren’t doing all of the recipes, but we are doing some of them. This particular recipe was one that we all agreed sounded wonderful, especially since it is summer and the height of tomato season! One of the ladies brought this for study last week, and it was a HIT with the ladies. She left some of the leftovers with me, and my kids LOVED it when they got home from their evening activities. I knew that this was a great summertime meal for our precious family. Our garden is overflowing with beautiful tomatoes, and I was so excited to make this last night! I did make a couple of adjustments to accomodate for my families particular tastes.
Fresh Tomato Pasta
from “Ruth” by Kelly Minter
- 1 pound whole grain spaghetti (or linguine) (Original recipe called for regular linguine)
- 4 large tomatoes, chopped (Summerripe are the best)
- 5-6 cloves garlic, minced (this is adjustable to your taste)
- 6 large leaves or fresh basil, cut into ribbons
- 1 tsp. dried basil leaves (original recipe didn’t include this)
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- freshly ground pepper, to taste
- 1 (2 1/4 oz) can sliced olives, drained
- 2 oz crumbled feta cheese (original recipe called for 1 cup)
- 4 oz. fresh mozzarella cheese, torn into small chunks (original recipe didn’t include this)
While pasta water is boiling combine tomatoes, garlic, basil (fresh and dried), oil, salt, pepper and olives. Let sit for a few minutes to allow flavors to meld. Drain pasta and place in a large bowl. Top with tomato and olive mixture and sprinkle with cheeses.
Serve with a green salad and crusty bread.