Hot Pasta with fresh tomatoes
by:
Here is a pasta that I make regularly from August until the end of the first hard freeze in October. It is the lightest, most perfumed summer pasta I knowand vegan. You can enjoy it hot or warm. Because our season is short, I grow the small (that is, quick to ripen) fruit varieties of tomatoescherry, plum, currant, and pear, as well as peach and Sun Golds. Theyre sweet and gorgeous. I use them as they ripen, all the different kinds and colors at once. But it doesnt matter what kind of tomato you use as long as its been grown in good soil, in the sun, and truly ripened on the vine. As for the pasta, use a shape to catch all the good sauces, such as shells or "gnocchi," which resemble the dumplings by the same name. A simple refreshing, fruity, and lively wine is called for here, such as a Vernaccia from Tuscany or a Pinot Grigio from Alto Adige.
ingredients
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serves: 4
3 cups cherry-type tomatoes (halved or quartered)
1 shallot, finely diced
1 clove garlic minced
3 tablespoons best olive oil or more to taste
2 tablespoons salt capers (soaked in water and drained, or brined capers, rinsed)
1/3 cup pitted Nicoise olives
6 leaves basil (torn or slivered)
sea salt and freshly ground pepper
1/2 pound gnocchi-shaped pasta
drops (few) of balsamic vinegar (optional)
Servings Per Recipe: 4
Amount per Serving
Calories: 290
- Total Fat: 12.9 g
- Saturated Fat: 1.8 g
- Trans Fat: 0 g
- Cholesterol: 41.4 mg
- Sodium: 230.8 mg
- Total Carbs: 37 g
- Dietary Fiber: 1.9 g
- Sugars: 3 g
- Protein: 7.7 g
preparation
1. Bring a pot of water to a boil for the pasta. Meanwhile, put the tomatoes in a roomy bowl with the shallot, garlic, olive oil, capers, olives, and basil. Season with a little salt and some pepper.
2. When the water is boiling, add salt and cook the pasta. Drain the pasta, shake off the excess water, add it hot to the tomatoes, and toss. Taste for salt, add pepper and a few drops of vinegar if you like, and serve.
1
comments
Helen L
November 12, 2012