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Summer heirloom spaghetti

3 heirloom (or a couple pints mixed cherry) tomatoes, chopped

1-2 cloves garlic, minced or pressed

1 tablespoon red wine vinegar

a handful fresh basil leaves

1/2 cup fresh black olives, pitted and chopped

1/2 cup extra-virgin olive oil

1 pound spaghetti or linguini

sea salt and freshly ground black pepper, to taste

 

Place tomatoes in a large bowl and mix in garlic, olives, and vinegar.  Tear in the basil leaves, pour in the oil, and sprinkle in some salt and pepper.  Allow to sit for 10 minutes.  Meanwhile, cook the pasta in salted, boiling water until al dente.  Drain and quickly toss in with the tomatoes.  Taste the juice at the bottom of the bowl and adjust the seasoning as you see fit.  Call your guests around the table and serve immediately, perhaps with some good wine.

This entry is related to the following products. Click on any of them for more information.
Garlic, Basil, Heirloom Tomatoes,