Cool Fresh Tomatoes and Hot Pasta

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Cool Fresh Tomatoes and Hot Pasta

 

8 to 10 large tomatoes, about 4 pounds

4 to 6 cloves fresh garlic, peeled and minced

1/2 cup extra virgin olive oil

1 cup fresh basil, cut into fine shreds

kosher salt

freshly ground pepper

1 pound fresh pasta such as spaghetti or linguine

freshly grated parmigianno reggiano

 

Cut tomatoes into 1/2-inch dice and place in a large pasta serving dish. Add

garlic and olive oil and toss together.

Cook pasta to al dente. When the pasta is cooked al dente, drain well. Place hot

pasta in serving dish and toss with tomatoes and olive oil. Add basil, salt and

pepper to taste. If the mixture seems a little dry, add a little pasta water or

a little more olive oil. Serve immediately with cheese.

 

 

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