There is something about mixed heirloom tomatoes that about has me swooning when I see them! Purple, brandy, yellow, orange, pale ghost, striped, green….why do we limit ourselves to pedestrian red? I wish I could say these were off my tomato vines, but not yet, it is still much too early here in Western Washington. Soon though!
My tomato plants have really filled in under my kitchen! I have baby ones even coming on.
Fresh tomatoes, garlic, basil and pasta: a rustic dinner for a laid back evening….
Tomatoes & Pasta
- 1 lb pasta, medium size shape
- 2 pounds heirloom tomatoes
- ½ cup fresh basil leaves, packed
- ¼ cup extra virgin olive oil
- 3 garlic cloves, minced
- ½ tsp fine sea salt
- ½ tsp red pepper flakes
- ½ tsp ground black pepper
- 1 Tbsp olive oil
- 1 large sweet onion, peeled and diced
- 1 cup freshly grated pecirino-romano cheese
Bring a large pot of lightly salted water to boil, cook pasta as directed.
Meanwhile, wash the tomatoes and halve. Squeeze the juice and seeds gently into a large mixing bowl, setting tomatoes aside. Chop the basil and stir into tomato juice the extra virgin olive oil, garlic, salt, red pepper flakes and black pepper. Chop tomatoes and mix in, setting aside.
Heat a large skillet over medium-high, add in remaining olive oil and onion, sauté until tender and turning golden. Reduce heat to low, add in tomato mixture. Cover and let cook for 5 minutes.
Drain pasta, add to sauce and stir to coat, adding cheese slowly.
Serves 4 to 6.