Ingredients for 6 portions
1 package of pasta (I used casaserecce noodles)
2 pounds of heirloom tomatoes peeled, seeded and cut lengthwise in 6 slices
2 garlic cloves peeled and finely sliced
2 cups of fresh basil leaves
4 Tbs. of extra virgin olive oil
Coarse sea salt
Crushed red pepper flakes
Parmesan cheese shredded (I used parmigiano reggianno)
Put the water for the pasta to boil. Combine the tomatoes with the garlic, basil leaves, oil and salt and marinate while cooking the pasta. Cook the pasta al dente and once it’s strained, let some fresh water run on top to stop cooking. Strain the pasta again and put it in a bowl with the tomatoes, olive oil and garlic, basil and salt to taste. Mix and serve with some red pepper and cheese.
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