Pasta w/ Balsamic Vinegar, Garden Tomato, and Fresh Basil

Ingredients

1 tablespoon of butter
2 cloves of garlic, sliced
3-4 medium tomatoes, peeled and chopped
1/2 cup torn or chiffonaded basil
balsamic vinegar
salt and pepper to taste
pecorino cheese (we omit the cheese)
pasta of your choice (I like Conchiglie for its thickness)

Method

Melt butter on high heat. Add the garlic. When garlic softens, add the tomatoes.
Add basil. Squash tomatoes down a bit with a spoon, lower the heat.
Reduce tomatoes to a pasty concentrate.
Cook the pasta
Drop some more butter onto the pasta, mix to coat.
Drizzle pasta with balsamic vinegar, sprinkle with salt and pepper. Add a generous quantity of pecorino cheese. Add the tomato sauce.

Horseradish Mayo

1/2 cup Mayo (or Vegannaise for a vegan version)

2 tablespoons jarred horseradish (if you would like to use fresh root, please email me and I'll forward directions

1 teaspoon fresh lemon juice

Chill and serve.

Mango Salsa

2 fresh mangos, chopped (you can also buy the jars of mango in the produce section when short on time)
2/3 cup diced red pepper
2 tablespoons chopped fresh cilantro
1/3 cup minced red onion
2 tablespoons white wine vinegar
1 teaspoons freshly ground black pepper
1 tablespoon olive oil

Combine in a glass bowl and chill for 30 minutes. Great on salmon, halibut, tuna, shrimp tacos, black bean burritos, or chips.