Tuesday, July 12, 2011

Fresh Tomato, Garlic, and Basil Pasta

It is summer and the farmers markets are filled with sun-ripened, organic tomatoes. It is hard to pass up the beautiful tomatoes each week. Even at $3 a pound, we still indulge. There really is nothing like a fresh grown tomato from the garden or the farmers market. When I come across someone who claims to dislike tomatoes, I usually ask them if they have tasted a tomato straight from a garden. The answer almost always a no. The flavor is just so different than a tomato from the grocery store. There really is no comparison.

Each week, we buy a bunch of tomatoes and savor each bite. Recently, we decided that we would make an old Italian favorite of ours. We love this dish it for the simplicity and freshness. It involves only a few ingredients and I probably change the proportions and ingredients each time I make it. There really is no wrong way to make this dish. We usually enjoy this pasta dish with a fresh spinach salad including seeds and various nuts.

Fresh Tomato, Garlic, and Basil Pasta

  • 8 oz box of gluten free spaghetti
  • 4 or 5 tomatoes, chopped
  • 2 tbsp olive oil
  • 2 garlic cloves, smashed and chopped
  • 1/4 tsp red pepper flakes
  • 10-15 basil leaves
  • 10 leaves or oregano
  • Fresh ground pepper
Cook pasta according to package directions. In the meantime, place the olive oil in a small skillet and let it warm over medium heat. When warm, add the garlic and red pepper flakes. Let the simmer for about 5 minutes. Make sure that the garlic does not burn, so watch carefully. Turn the heat off and let the flavors sit while waiting for the pasta to finish.

Stack the basil and oregano and chiffonade (you could chop here, but I prefer to chiffonade herbs).

When the pasta is finished cooking, drain and place in a bowl. Mix in the chopped tomatoes, olive oil mixture, and pepper to taste. Sprinkle the herbs and serve.

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