Capellini with six summer tomatoes
Instructions:
- 6 heirloom or other vine-ripened tomatoes (about 2 pounds)
- 6 fresh basil leaves, chopped
- 2 garlic cloves, minced
- Pinch of julienned fresh flat-leaf parsley
- 1 pound fresh or dried capellini
- Kosher salt and freshly ground black pepper
- 6 tablespoons extra virgin olive oil
- Cut the tomatoes in half and gently squeeze the seeds and juice from them through a fine-mesh sieve or chinois into a bowl. Discard the seeds and juice. Dice the tomatoes.
- In a mixing bowl, toss the diced tomatoes with the basil, garlic, and parsley and set aside.
- Cook the pasta according to the package instructions until nearly al dente. Drain and transfer to a saucepan. Stir the tomato mixture into the hot pasta and season to taste with salt and pepper.
- Divide evenly among 4 serving plates. Finish each plate with a drizzle of olive oil.