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EmailTweet 0 Full-screen Spaghetti with Heirloom Tomatoes and Basil
By Leslie Blythe Pasta Boiling
July 27, 2021 When you have fresh tomatoes from your garden, make this no-cook pasta sauce. The roughly chopped tomatoes are marinated in olive oil, sherry vinegar, pepper flakes, shallots, garlic, fresh basil, tossed with pasta and shaved Parmesan cheese. It's light and full of the flavors of summer. Prep: 5 mins Cook: 10 mins Yields: 4 Servings Ingredients 2 pounds ripe heirloom tomatoes, diced
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 tablespoon sherry vinegar
⅛ teaspoon red pepper flakes
2 tablespoons shallots or green onions, finely chopped
1 small garlic clove, minced
Kosher salt and freshly ground pepper, to taste
8 ounces spaghetti or similar shape
¼ cup basil leaves, julienned
shaved Parmesan cheese, for garnish Directions 1Bring a large pot of salted water to a boil.
In a large bowl, toss together the tomatoes, 2 tablespoons olive oil, vinegar, red pepper flakes, shallot and garlic. Season to taste with salt and pepper to taste.
2Cook pasta according to package directions. Drain.
3Place the drained pasta on top of the tomato mixture and toss to combine. Stir in the basil and season with additional salt if needed. Transfer to a large serving bowl, drizzle with additional olive oil and sprinkle with Parmesan cheese. Serve immediately. close full screen 00:00 0 Reviews Cancel replyYour review ...All fields are required to submit a review.Your name ...
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