Sunday, August 26, 2012

Pasta with Fresh Tomatoes, Basil and Parmesan

This is one of those great pantry/farmers market throw-togethers that is quite the appropriate salute to the last days of summer.  You can still get great tomatoes and. hopefully, your basil plants are still producing.  With a little garlic and Parmesan, here's a dinner that would make an Italian happy.

Pasta with Fresh Tomatoes, Basil and Parmesan
Makes 4-6 servings.

2 1/4 pounds ripe tomatoes (I use an assortment of cherry tomatoes, Roma-types and big beefsteaks, preferably several different colors.)
1/2 cup fresh basil leaves
3 garlic cloves, minced
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
Pinch of red pepper flakes
1 pound spaghetti or angel-hair pasta
Parmesan cheese, for serving

Finely chop tomatoes, basil and garlic.  Stir together with olive oil.  (You can take the easy way out like I did and pulse it all in a food'll just lose a little texture that way.)

Cook the pasta in a large pot of salted water until al dente.  Drain the pasta and toss with the tomato sauce.  Season with salt and black and red pepper.  Drizzle with more oil and sprinkle with Parmesan.

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