Like I mentioned last week, I like to get together with my ladies whenever I can, despite my hectic schedule. And with spring sort of but not really arriving here in Chicago, I can’t help but crave springtime foods even if the weather is not cooperating entirely with my brain. Like everywhere else the rain here just keeps coming and coming … and coming. And although it’s showing no signs of stopping, that doesn’t mean I can’t dream about fat, sweet summer tomatoes or the smell of shish kabobs on my charcoal grill.
As my own little ode to spring I wanted to make a Greek pasta bowl that sung with all the flavors of the spring and summer. By roasting cherry tomatoes with fresh basil until they shrivel down and begin to burst, you can concentrate their flavor so much so that it’s almost like eating a ripe summer tomato plucked straight from the vine.
