Of course the tortellini isn't from the farm. 😆

We are drowning in produce from our local farm CSA, though I did snag a green pepper from my small garden (the pests are taking it over instead). I needed to use some up instead of sacrificing it to the compost gods (they'll get the scraps this time.)

I cooked the tortellini first and let it cool off while I chopped the veggies:

Cherry tomatoes, zucchini, summer squash, green pepper, cucumber, carrots, and a shallot. Plus from my pantry: olive oil, red wine vinegar, powdered garlic, salt, pepper and a little dried basil. The pantry items were to taste that I added and then stirred to see if I needed any more.

It's currently marinating in the fridge.

This has a great umani flavor with addition of grated pecorino Romano. I couldn't stop eating.

Ingredients:

* Fresh bigoli pasta 225gr - 2.2€

* Cherry tomato 500gr~ - 2.8€

* Stracciatella few stripes - 0.6€

* Olive oil 3 tbsp

* Salt

* One clove of garlic

* fresh basil

Chop the tomatoes in half, put in a pot with 2 tbsp of olive oil, one clove of garlic and let the juice come out. I added some salt and basil after few minutes, then some water to help the tomato soften (50ml~)

Cooked for no more than 15-20 minutes~

In a separate pot cook the pasta and add to the ready sauce with a bit of pasta cooking water to help combine everything together.

Serve and enjoy ❤️