Summer Pasta
This pasta dish is so simple but so delicious. It should be made at the peak of tomato season, when tomatoes taste best and are overflowing from gardens and farms.
1 lb pasta of choice
3 cups tomatoes (any kind, preferably fresh from the garden or farmers market)
½ cup basil
4 cups arugula (optional)
â…“ cup olive oil
1 clove garlic
Salt and pepper
Parmesan, pecorino, or ricotta cheese, to serve
Chop the tomatoes into ½ inch pieces. Place them in a bowl with salt and pepper. Let them marinate.
Cook the pasta according to the package directions. Remember to salt the water!
If you have a blender, add the garlic, olive oil, ½ tsp salt, ¼ tsp pepper, and basil to it and blend until the basil is in very small pieces. If you don't have a blender, simply chop the basil and mince the garlic. Add both to a mason jar along with the olive oil and shake them together.
In a large bowl, add the pasta, tomatoes, and olive oil mixture. Toss until well combined. Serve with dollops of ricotta or grated parmesan/pecorino. Eat it warm or have it as a cold pasta salad.