MoFo Day 2: Capellini Pomodoro (aka tomato noodles)

Tomatoes are my favorite thing about summer. When I opened my CSA basket and saw a bazillion, I was ecstatic. Then I saw the basil and imagined myself in a Tuscan paradise of (vegan) caprese salad, panzanella and margherita pizza. Sadly, I soon remembered that I'm lazy and didn't want to buy any more groceries, or make fresh mozzarella or pizza crust. So I used my stand-by noodles+grease+garlic recipe and made an approximation of Capellini Pomodoro (or cap-pom, as we called it at The Olive Garden during my brief stint as a waitress there. Lasagna will always be "lasa" and fettuccini alfredo will always be "fet-alf" to me.)

I just used what I had, which ended up being not nearly enough basil or garlic, and spaghetti instead of angel hair pasta. I mixed the pine nuts with some nutritional yeast and almonds in the food processor to attempt a parmesan-like topping. It somehow turned out more reminiscent of bread crumbs, but whatever.  Paired with a glass (or three) of wine, it made a quick, easy dinner after a ridiculously dumb day at work.

Apparently Bill-cat approves. He snuck a longing glance while being shooed off the table.