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This colorful, practically no-cook dish—the tomatoes are warmed by the heat of the pasta, so they keep their just-picked freshness—is great served at room temperature too.
The Ingredients:
Serves 4
- 3 1/2 lbs. heirloom tomatoes of varying color and size, cut into large chunks
- 1/4 cup olive oil
- 1 tsp. kosher salt
- freshly ground black pepper, to taste
- 2 tbsp. pesto
- 2 cloves garlic, cut in half
- 1 lb. strozzapreti or casarecci pasta
- 1/2 cup basil leaves, torn
- shaved parmesan
In a large serving bowl, combine the tomatoes, olive oil, salt, pepper, pesto and garlic. Stir well, cover and let marinate at room temperature, 30 minutes to 3 hours. Remove garlic. In a large pot of boiling salted water, cook the pasta until al dente. Drain and toss with the tomato mixture. Stir in basil leaves and top with shaved parmesan.
Return to the Ripe Tomato Feast menu.
