When tomatoes are in season, consider this impressive-looking, very colorful pasta dish. The recipe doesn't require a lot of time in the kitchen, but the flavor is incredible. A perfect supper for a hot summer day.
Yield: 4 to 6 servings
- 1 to 1-1/2 pounds fresh ripe tomatoes
- (4 or 5 large beefsteak-type tomatoes or 8 to 10 plum tomatoes)
- 1/2 cup olive oil
- 2 garlic cloves, thinly sliced
- 1/2 cup ripe or oil-cured black olives
- salt and freshly ground pepper to taste
- pinch red pepper flakes
- 2 to 3 tablespoons chopped fresh basil
- 16 ounces dried capellini or vermicelli
At least 2 hours before serving time, prepare the sauce. Remove the stems and cores from the tomatoes. Slice them in half through the stem end and squeeze out and discard the seeds, leaving as much moisture as possible in the tomatoes. Chop the tomatoes and place in a glass or porcelain bowl. Add the oil and toss lightly. Add the garlic, olives, salt and pepper, pepper flakes, and basil. Toss lightly. Set aside at room temperature to allow the flavors to develop.
Cook the pasta in plenty of boiling salted water according to the package directions. Place the drained pasta in a large serving bowl, add the tomato sauce, and toss well. Serve at once.
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