"Fuck!" isn't strong enough

So just to be clear, I'm extremely disquieted by the turn of events this past year. Bowie!?! David Bowie?!? That was heavy. Bouleversant. (The French often have a better word for describing things.) And the whole election fiasco does not need to be re-hashed, so I won't bother. But I think the Liz Plank post is a pretty apt summation of how I feel.  For now.  It changes every day.  I could go on a good long rant, but I won't (you're welcome).
So back to my cooking...the whole point of this blog.
I completely slacked off this summer...cut corners, took shortcuts, kept it simple.  Still kept it healthy and interesting...just didn't get too carried away.  So here's one of the quickies I pulled off:












This meal was inspired by one a friend made for me this summer.  It was peak tomato season and this sauce took advantage of that.  Roasted tomatoes and garlic, a
jalapeño and a shallot, and fresh pasta. Simplicity and deliciousness, topped with grated parmesan.  For starters, all you need are a few gorgeously ripe tomatoes, some garlic, a jalapeño and good olive oil.  I cored the tomatoes and put garlic cloves in them.  Sliced the pepper and shallot, drizzled it all with olive oil, and roasted it at 475º for about 30 mins.

Once they were done, it was simply a matter of tossing the whole lot in the food processor.  I bought fresh fettucine, which cooks super fast. I set aside a small amount of the pasta water, which I added to the purée, to thin it out a bit. Then you're pretty much done: toss the sauce with the pasta, grate some Parmigiana-Reggiano (no, really, don't skimp here...it really does make a difference) and presto, dinner is done.  
And done deliciously.

All that you need now is a good bottle of wine.