Tonight we enjoyed a summery pasta dinner.
We obviously enjoyed every last drop of this Mediterranean Puttanesca sauce!
Instead of traditional white noodles and meatballs, we made spelt noodles with fresh mozzarella, homemade garlic bread, and a farmers market salad.
For the salad, I combined 1/3 red onion, a peach, an avocado, cooked corn and a perfectly ripe tomato.
A neighbor had just dropped off a jar of homemade creamy balsamic vinaigrette, so I added that along with a splash of olive oil.
This meal was quick, and the seasonal flavors were bold and refreshing!