I gave all the tomatoes in this bowl to my brother, intending to cook BLTs for the family after a funeral, but couldn't stay after all. However, we had 3 large tomatoes that were too ripe to give away and which I decided to cook into dinner. I chopped the tomatoes into small chunks and sauteed them with butter and olive oil and chopped scallions and garlic. Next I reserved the tomato chunks and then just boiled down its juices into a thin sauce tomat.
In the meantime, I boiled thin spaghetti for 5 minutes, reserving some of the salted pasta water to thicken sauce just in case.In the meantime, the sauce furiously boiled down to which I added some heavy cream, the slightly cooked tomato chunks, lemon pepper chicken breast cut into chunks, and a slug of my Chardonnay to cook into a thicker sauce. Next went the thin spaghetti and lots of ribbons of fresh Italian basil, which I tossed in the sauce for a constant 5 minutes to coat the noodles. No pasta water needed. I let the pasta soak up the flavorful juices.Served it up saucy and wet like we like it.And no leftovers as I like to eat the tomatoes as fresh as possible and can easily cook this dish again in under 30 minutes.
