- 2 small handfuls sel gris
- 12 ounces small pasta, such as farfalle or conchiglie
- 2 large ripe tomatoes (about 8 ounces each)
- 1 clove garlic, minced
- ¬Ĺ cup chopped fresh basil leaves
- 3 tablespoons extra-virgin olive oil
- 4 two-finger pinches Fiore di Cervia salt
- Freshly grated Parmigiano-Reggiano cheese to taste¬†(optional)
Ennobled by the salt‚Äôs fruity warmth, the¬†sauce is freed of its ties to the herbs that first¬†defined it. Eyes open, head borne aloft, your¬†margherita is as beautiful in body as in spirit.
- Bring a large pot of water to a boil over high heat. Add¬†the sel gris and stir to dissolve. Add the pasta, stir to¬†separate the noodles, and allow the water to return to a¬†boil. Reduce the heat so that the water boils gently and¬†boil until the noodles are barely tender, about 10¬†minutes.
- While the pasta is cooking, remove the stem scar¬†from the tomatoes with a small knife. Cut the tomatoes¬†into thin slices, the slices into strips, and the strips into a¬†fine dice. Combine the tomatoes and garlic in a pasta¬†serving bowl.
- When the pasta is done, drain it and shake off most¬†of the water. Don‚Äôt worry if it is still a little wet. Toss the¬†pasta with the tomatoes, basil, and oil. Serve, then finish¬†with the remaining salt over the top and toss. Top with¬†freshly grated cheese, if desired.