By The toddler bed transition has gone smoothly in a way that makes me mildly suspicious. Nora sleeps in it without incident. She does not get up in the night. She stays in it until approximately six fifteen AM and then she stands up and says "Mama" with the energy of someone who has been ready for a while and is now communicating the readiness. Six fifteen is early. I am a nurse who works shifts. I can function at six fifteen. I function at six fifteen every day.
We looked at a house on Saturday. In Quincy, three bedrooms, a yard, a street two blocks from an elementary school. The yard is small but real. The kitchen is dated but functional. The bedrooms are the right size. The asking price is what the asking price is and the asking price is uncomfortable but possible if we stretch. Sean walked through it twice. I walked through it twice. We drove home and didn't say much and then he said "what do you think" and I said "I think it's the right area." We're going back for a second look.
I have not told anyone we are looking seriously. I am superstitious about this in the way I am superstitious about a few things -- you don't name it until it's real. Naming it changes it. I have learned this from the floor and from life.
Caprese salad three nights this week because the tomatoes from the market are the kind of tomatoes you build meals around. Good mozzarella from the North End. Basil from the plant on the windowsill that has been alive since March through my consistent attention. The simple summer salad is not simple. It is made of everything that went into the tomato and the cheese and the oil.
The caprese has been doing its job three nights running, but by the fourth night I wanted something that felt a little more like dinner and still let the tomatoes be the point. Linguine with fresh tomatoes is the natural next step — same logic, same produce, just pasta underneath to make it a meal. It’s the kind of recipe that trusts the ingredients, which felt right for the week I was having.
Linguine With Fresh Tomatoes
Prep Time: 15 min | Cook Time: 12 min | Total Time: 27 min | Servings: 4
Ingredients
- 12 oz linguine
- 1 1/2 lbs ripe fresh tomatoes, cored and roughly chopped
- 3 cloves garlic, minced
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1/2 cup fresh basil leaves, torn
- 1/2 tsp kosher salt, plus more for pasta water
- 1/4 tsp freshly ground black pepper
- 1/4 tsp red pepper flakes (optional)
- 1/2 cup freshly grated Parmesan or Pecorino Romano
Instructions
- Macerate the tomatoes. Combine the chopped tomatoes, garlic, olive oil, salt, pepper, and red pepper flakes (if using) in a large bowl. Stir to combine and let sit at room temperature for at least 15 minutes while you bring the pasta water to a boil. The tomatoes will release their juices and form a light, fragrant sauce.
- Cook the pasta. Bring a large pot of generously salted water to a boil. Add the linguine and cook according to package directions until al dente, usually 10 to 12 minutes. Reserve 1/2 cup of pasta cooking water before draining.
- Combine. Drain the linguine and immediately add it to the bowl with the tomatoes. Toss well to coat, adding a splash of the reserved pasta water if needed to loosen the sauce. The heat of the pasta will warm the tomatoes through without cooking out their brightness.
- Finish and serve. Fold in the torn basil. Divide among bowls, top with grated cheese, and finish with a drizzle of olive oil. Serve immediately.
Nutrition (per serving)
Calories: 480 | Protein: 14g | Fat: 16g | Carbs: 70g | Fiber: 4g | Sodium: 380mg