One of my favorite things about summer is the beautiful produce that bursts onto the scene. My heart skips a beat when I wander through Farmers Markets and find my lifelong obsession: tomatoes.
When I was a little girl, I would eat them whole like apples. I loved making my own special sandwich with bread, a slather of mayonnaise, layers of sliced tomatoes, and a nice sprinkling of salt. These days, I toss tomatoes into pasta, layer them on open faced sandwiches, and eat them by the handful. Out of season, I’ll roast plum tomatoes in the oven to tease out the flavor. Roasted tomatoes are amazing in things like pasta or a delicious Roasted Tomato Soup.
This simple summer pasta is one of my favorites. It’s loaded with seasonal tomatoes, fresh herbs, and Parmesan cheese. I love the simplicity of using just a few basic ingredients to create something really special. The tomatoes are cooked until softened but just before they break. The herbs offer a fresh, bright note and the addition of cheese is subtle but great.
- Kosher Salt
- ½ cup good olive oil
- ½ teaspoon freshly ground black pepper
- 4 pints small cherry tomatoes
- 18 large basil leaves, julienned
- ¼ cup fresh flat leaf Italian parsley, chopped
- ¾ pound dried spaghetti
- 1 cup freshly grated Parmesan, extra for serving
- Extra chopped basil, flat leaf parsley, and Parmesan for serving
- Cook pasta according to package directions in large pot of boiling, salted water.
- Meanwhile, heat ½ cup olive oil in 12 inch saute pan over medium heat.
- Add tomatoes, 2 teaspoons of kosher salt, ½ teaspoon pepper to oil. Reduce to medium-low heat and cook for 5-7 minutes. Toss occasionally until tomatoes begin to soften but don't break up.
- Drain pasta but reserve some of the pasta water.
- Place pasta in large serving bowl.
- Add tomatoes, fresh herbs, and Parmesan. Toss well.
- Add some of the pasta water if the pasta seems dry.
- Use fresh herbs and Parmesan for serving.