Hope you are doing very well! Today I’m sharing a Tom Berry Tomato Basil pasta. What is a tom berry tomato you ask? Well, do you see those teeny tiny baby tomatoes in my pasta? That’s a Tom Berry tomato! I’ve cooked it with some pasta made with a tomato sauce from a variety of grape and cherry tomatoes, fresh basil, and garlic oil. It’s so delicious and super quick to make because the capellini pasta only takes 3 minutes to boil!
So recently I watched the documentary series Our Planet on Netflix. It was incredibly shot and so educational – teaching how climate change impacts individual species and eco systems. It reminded me of why I started this blog three years ago. I remember that moment in the kitchen when my husband told me about the permafrost melting at a rapid rate releasing potent greenhouse gases that will deteriorate our ozone layer at a faster speed. We would see devastating consequences in 2040. That’s in our lifetime!
Since then I’ve been trying to spread the word on sustainability by living it where I can without compromising my health. I even went vegan for a few months and vegetarian for a year but that didn’t go too well for my health. So I only consume organic poultry and wild caught seafood (as they release the least amount of greenhouse gases) in the required amount to sustain good health. I have reduced and shifted my buying habits to support companies that are organic, local, non GMO, fair trade, ethical, non toxic or eco-friendly because money talks. I also don’t support fast fashion. But I’m not perfect and I’m still working on being sustainable where possible.
I truly encourage you all to watch Our Planet. I don’t mean to scare you but time is running out and we can’t rely on the government to make change if we have the power to. Even a small change would help. If you’re interested in learning more on how you can lower your carbon emissions please click here.
TOM BERRY TOMATO BASIL PASTA RECIPE (VEGAN)
Serves 5-6 | Ready in 30 minutes
400 grams Capellini pasta
1 pint Tom Berry tomatoes
1 pint assorted grape tomatoes, halved
2 pint cherry tomatoes, halved
1 cup fresh basil leaves, sliced m
8 garlic cloves, minced
4 tbsp olive oil (I know it seems like a lot but you need it to create the sauce)
1 cup reserved hot pasta water
salt and pepper
Boil your pasta according to package instructions. Reserve 1 cup of hot pasta for later. Strain the pasta.
In a large sauce pot set on low heat, add oil and minced garlic. Sautéed until fragrant and increase heat to medium- high.
Add in cherry and grape tomatoes. Season with salt and pepper. Sautéed until tomatoes have broken and become saucy. Add reserved pasta water, fresh basil and mix.
Turn off the heat. Stir in the pasta until it’s combined with sauce. Throw in the Tom Berry tomatoes. Serve with fresh basil and enjoy!