Fresh tomato pasta is also a salad.
It’s hot outside. Farm stand and homegrown tomatoes are at their peak and available everywhere. Here in Tennessee the basil is loving the humidity. Perfect conditions for a fresh tomato pasta. I rely on this recipe throughout tomato season for lots of reasons. It’s not served hot so the make-ahead component always wins me over. Nor does it need chilling, so no need to clear a big spot in the refrigerator before serving (impossible task in my messy fridge). It’s as perfect a side with grilled meats as it is served as the main with salad greens. It’s great when you need to bring a dish, as it also meets the requirements for good pasta salad, a recipe regularly denigrated by bottled I-talian dressing. Often recipes like this are made with angel hair pasta, but I say try it with farfalle (bow tie) because it’s easier to eat and acts more like a salad. It can be whatever you want it to be.
Fresh Tomato Pasta
1 pound bow tie pasta, cooked according to package directions in salty water
Generous amount of olive oil (at least 1/4 cup)
1 medium onion, diced
4 cloves garlic, minced
Hot pepper flakes, to taste
4 large ripe tomatoes, diced (use what you like)
Salt and pepper, to taste
Handful of fresh basil
Handful of fresh parsley chopped
Grated Parmesan cheese, to taste Heat the olive oil in a large skillet. Add the onion and cook slowly over medium heat until translucent, but not brown. Add the garlic and hot pepper flakes and continue to cook a few minutes. Remove from heat and add the cooked pasta. Toss well. Transfer the pasta to a large serving bowl. Stir in the tomatoes and salt and pepper. Stir in the basil, parsley and cheese just before serving. Makes about 8 servings.
