Easy Tomato Basil Pasta

I'm here with a super simple dish that I make for myself all the time. It's a quick and easy, go-to recipe, and calls for the best ingredients, well in my opinion.

Here's what you need:

About 4 tomatoes diced, plenty of extra virgin olive oil, chopped garlic (about 1 clove per person, or more if you're like me),  chopped basil, red pepper flakes (about 1 pinch per person), salt, parmisiano reggiano, pasta (penne or angel hair) 

Here's the best way to chop basil. It gives you those thin little strips of basil that just go perfectly on top of pasta. Since I've had my basil plant, we've been using it like, everyday. I try to find ways to sneak it into every recipe.

1) Wash and dry each basil leaf.

2) Stack the leaves, and roll them up like a cigar.

3) Then use a chef's knife to thinly slice the leaves.

Voila!

Chop the rest of your ingredients like so. I keep the garlic pretty course, since it's over the heat for so long. At this point it's a good time to boil your water, don't forget to salt your water!

Sauté garlic and red pepper flakes in the olive oil until fragrant, no more than 2-3 minutes, or it will burn. And there's nothing worst than burnt garlic.

Add your tomatoes and sauté until they begin to break down, not to long or they'll fall apart, and you'll be left with just skins.

Drain the pasta when it's 'al dente', and add the tomato mixture. Toss together in a large bowl with the basil. Serve topped with a generous amount of parmesan and enjoy!

I love this paired with chicken apple sausage and a fresh salad!

Score.

I apologize for the lack of posting on my part. I've been busy planning for the school year and preparing my classroom, leaving me with absolutely zero energy to post. It's really made me realize that I might need to re-evaluate how I manage my time spent on this blog. By no means do I plan to quit blogging, I guess I just need to figure out a way to juggle both. I've loved running Calico Skies for the past year, and I'm honestly surprised by how much personal and artistic growth I've experienced. I plan to keep this little blog going for as long as I can, I love having it as an outlet to share all the things I love and create, just as long as it stays fun.

Anyway, onto more important things, check out some new trinkets I've acquired...

Three little owls. I actually didn't thrift this one, it was in a box bound for charity when I rescued it.

Little golden book. Published 1986, the year I was born.

Another Little Golden book, 1962. It's illustrated by Richard Scarry, a favorite children's author of mine.

Another favorite Author/illustrator the late Maurice Sendak. 6th printing 1969.

And this little beauty I found at a small flea market for $1. Both Chris and I were smitten, he pictured using it in a song, while I plan to use it in my classroom.

My growing macrame collection. The short one with the huge tassel came from a Sunthrift, and the long one with the beads, my aunt found up in the bay area.

These weren't really thrifted either, but I had to share them because they're just beautiful. They belonged to Chris' great grandmother, and his mom was sweet enough to let us use them in our kitchen.

Have you struck any gold thrifting lately?

Have a wonderful weekend!

Happy Friday

Happy Friday everyone! Life is good. The little girl making herself at home.

Breakfast: Organic Vanilla yogurt with French Vanilla Almond granola, blueberries and peaches.

Lovely basil growing.

And the winner of last month's giveaway is Gina! Congratulations on winning a $75 gift card to Shabby Apple!

Have a wonderful weekend!

What I Wore: Dinner Date

I never grow tired of the whole routine: dressing up, doing my hair, my makeup, my nails, and going out on dinner date with Chris. I know it sounds trite, but even after almost five years together, we still have so much fun stuffing ourselves with food. It just never gets old. And I hope it never will. Here's what I wore...

Jacket: thrifted / purse: vintage coach / skirt & top: little Asian store in town / shoes: Jeffrey Campbell Litas