Mellowed Fresh Tomato Pasta

Name: Mellowed Fresh Tomato Pasta
Prep time: 30 min
Total time: 30 min
Yield: 4-6 serving(s)
Ingredients: 1 garlic clove, split; 3 lbs richly flavored tomatoes, unpeeled, unseeded, cut into 1/2-inch dice (if possible, one-third cherry type, one-third mellow-tasting, and one-third low-acid); 2 pinches hot red pepper flakes; 1/3 cup good tasting extra virgin olive oil; 1/2 teaspoon kosher salt; 1 lb pasta (any type); 6 quarts boiling salt water; 1/8 teaspoon fresh ground black pepper (to taste); 3 tablespoons tight-packed fresh basil leaves, torn; 1 cup fresh-grated parmigiano-reggiano cheese (optional)

Submitted by Reddyrat

"This pasta tomato salad is fabulously easy. It makes for a great side dish or light meal. The recipe comes from Lynn Rosetto Kasper."

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Ready In:: 30mins
Ingredients:: 10
Serves:: 4-6

ingredients

1 garlic clove, split
3 lbs richly flavored tomatoes, unpeeled, unseeded, cut into 1/2-inch dice (if possible, one-third cherry type, one-third mellow-tasting, and one-third low-acid)
2 pinches hot red pepper flakes
¹⁄₃ cup good tasting extra virgin olive oil
¹⁄₂ teaspoon kosher salt
1 lb pasta (any type)
6 quarts boiling salt water
¹⁄₈ teaspoon fresh ground black pepper (to taste)
3 tablespoons tight-packed fresh basil leaves, torn
1 cup fresh-grated parmigiano-reggiano cheese (optional)

directions

Rub a pasta serving bowl with the garlic and discard the clove. Add the tomatoes, red pepper, oil, and the salt. Gently combine. Let stand at room temperature from 30 minutes to 3 hours.
When ready to eat, cook the pasta in fiercely boiling salted water, stirring often, until tender yet firm to the bite. Drain in a colander and turn it into the pasta bowl. Quickly add the black pepper and basil, and toss everything together. Taste the pasta for seasoning and serve. If you like, pass cheese at the table.