August Pasta in March

Tonight we continue to empty the freezer.  Something I love to do from January to March, which meets with great resistance from Tom.  He loves to stuff more things in, even when there is obviously no more space.  And nothing ever comes out.

We're going to have a simple, inexpensive dinner from a zip lock bag stuffed with leftover summer tomatoes, olive oil and garden basil.  The aromatic surprise of August in March fills the kitchen.

This fresh pasta sauce is amazingly good.  Simply heated (if it's a little watery, simmer it down.) Or thaw the frozen tomato first and drain its water out. Sauce capellini #9, and grate over it fresh parmesean reggiano. Rooting around the 'fridge I found the wedge we smuggled in our suitcase not too long ago from Venice.  In the grocery stores there you can buy beautiful hard cheeses as amazingly low prices.

So tonight I got my way -- a "no meat" "no muss" "no money" night. Tom cooked too!

OK. The cost.
1/3 of a 99C package of pasta
free tomatoes
nearly free parmesean