It’s hot outside. The tomatoes are on the vine. Now’s the time for one of the quickest, easiest, and most delicious dishes to try when tomatoes are at their best. You need only 10-15 minutes from prep to table. All you do is make a tomato salad, and while it sits, boil your favorite pasta. When the pasta is cooked, just toss it with the tomato salad, and enjoy a simple summer treat. I hope you will love it as much as I do!
Ingredients
2-4 cups assorted fresh tomatoes, various colors and sizes, cut in bite-sized pieces
Kosher salt (sprinkle)
Crushed garlic (2-3 cloves, to your taste)
Olive oil (a splash)
Balsamic vinegar (a splash)
Black pepper (to taste)
Fresh basil leaves, torn or cut in thin slivers
Hot chili flakes (optional, to taste)
Your favorite pasta
Method
Heat a large pot of water and salt it liberally for the pasta. While you wait for the water to boil, make your tomato salad. Place the cut-up tomatoes in a serving bowl large enough to accommodate your cooked pasta. Toss the tomatoes with salt, crushed garlic, olive oil, Balsamic vinegar, black pepper, basil leaves, and optional hot chili flakes. (The salt releases the juice from the tomatoes to make your uncooked sauce.) Cook the pasta to desired doneness and drain. Toss immediately with tomato salad and taste for seasoning before serving.
Variations
Splash of fresh lemon juice Corn Red onion Red pepper Parsley Capers Nuts Arugula Cooked beans such as edamame, cannellini, or garbanzo Parmesan or other grated hard cheese
(Image is a close-up photograph of red and green cherry tomatoes growing on vines.)
Comments