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.While the sauce was furiously boiling down, I added some heavy cream, 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 and the slightly cooked tomato chunks. I tossed pasta, protein, tomatoes, and sauce for a constant 5 minutes to emulsify and coat the noodles. No pasta water needed as I let the pasta soak up the flavorful juices.Served it up saucy and wet like we like it.No leftovers as I like to eat the tomatoes as fresh as possible and can easily cook this dish again in under 30 minutes.
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