Farmers market pasta with heirloom tomatoes, rosemary, and basil
Instructions:
- RAW TOMATO SAUCE:
- 1½ pounds vine-ripened heirloom beefsteak or other juicy tomatoes, coarsely chopped;
- ½ cup Kalamata or other good-quality black olives, pitted and coarsely chopped;
- ½ cup loosely packed chopped fresh basil leaves;
- 4 oil-packed anchovy fillets, drained and finely minced (about 2 teaspoons);
- 2 tablespoons nonpareil capers;
- 2 to 3 cloves garlic, minced;
- 1 teaspoon minced fresh rosemary;
- 1 teaspoon minced fresh hot green chile such as serrano (optional);
- ½ teaspoon freshly ground black pepper;
- ¼ teaspoon fine sea salt;
- ¼ cup extra-virgin olive oil.
- PASTA:
- Fine sea salt;
- ¾ pound whole wheat or spelt linguine;
- 2 tablespoons chopped fresh basil leaves, for garnish;
- Extra-virgin olive oil, for drizzling (optional).
- First, make the tomato sauce. Place the chopped tomatoes with their juices in a medium bowl. Add all the other ingredients and stir well to combine. Set aside at room temperature for the flavors to meld, at least 30 minutes and up to 2 hours. Taste for salt and pepper and adjust.
- While the tomatoes are releasing their sweet juices, bring a large pot of water to a rolling boil. Add salt as you see fit and then the pasta, stirring a few times. Return to a boil with the lid on; uncover and cook at a gentle boil until the pasta is al dente, according to the package directions.
- To finish, drain the pasta and return it to the pot or to a large serving bowl. Pour the tomato sauce over the pasta and toss to combine. Garnish with the remaining 2 tablespoons basil and drizzle with more olive oil, if you like. Serve at once.
- TO VARY IT: Homemade Spelt Fettuccine are also delicious here if the fancy strikes you.