FRESH TOMATO - Pasta - Recipes

               NO COOK - SERVES 4   





1 lb (500g) dried pasta
6-7 ripe tomatoes, seeded and diced
1 garlic clove, crushed
5 tbsp extra virgin olive oil
salt, black pepper


Cook pasta in a large pot of boiling, salted water, until firm to the bite if serving hot or just firm to the bite if serving as a salad. While pasta is cooking, combine tomatoes, garlic, and oil. Add salt and pepper to taste. Let stand while pasta is cooking to allow the flavors to blend. Drain pasta. Toss drained pasta with marinated tomatoes in a large serving bowl. Serve warm or at room temperature.

WHICH PASTA?

Strands or thin ribbons - spaghetti, linguine.

THINK AHEAD
 
Make sauce up to 8 hours in advance. Cover and store at room temperature. If serving as a salad, dress pasta up to 8 hours in advance. Cover and store at room temperature.

VARIATIONS

FRESH TOMATO AND MOZZARELLA
Return drained pasta with tomatoes and 8oz (250g) diced mozzarella to warm pasta pot. Toss well to coat. Serve immediately. 
FRESH TOMATO AND LEMON
Add 1 tbsp fresh lemon juice and 1/2 tsp grated lemon zest to the tomatoes. Finish as directed. 
FRESH TOMATO, RED ONION, AND BASIL
Add 'A finely sliced red onion and 1 handful torn fresh basil to the tomatoes. Finish as directed. 
FRESH TOMATO AND OLIVES
Add 10 sliced pitted black olives to the tomatoes. Finish as directed. 
FRESH TOMATO, ARUGULA. AND BALSAMIC VINEGAR
Add 2 tsp balsamic vinegar and 1 handful roughly chopped arugula to the tomatoes, garlic, and olive oil. Finish as directed.