Monday, August 2, 2010
Tonight's dinner took me less than 30 minutes to put together and it was delicious! Tomatoes are in season and I picked these right from my garden and made them into a super quick pan sauce that I served over local halibut. This sauce is really versatile and can be used on pasta, chicken, fish, beef or lamb and only takes a sec.
I just thinly sliced some garlic and added it to a skillet with some olive oil and red pepper flakes, of course. Then add the sliced cherry tomatoes to the pan and cook until they are wilted. Simple.
The green beans were simply blanched then tossed with a mixture of minced shallots and pancetta cooked in olive oil.