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garlic tomatoes hot red pepper olive oil kosher salt Pasta boiling salt water ground black pepper tight-packed fresh basil leaves cheese
Viewed: 30 - Published at: 8 years agoIngredients
- 1 garlic clove, split
- 3 lbs richly flavored tomatoes, unpeeled, unseeded, cut into 1/2-inch dice (if possible, one-third cherry type, one-third mellow-tasting, and one-third low-acid)
- 2 pinches hot red pepper flakes
- 13 cup good tasting extra virgin olive oil
- 12 teaspoon kosher salt
- 1 lb pasta (any type)
- 6 quarts boiling salt water
- 18 teaspoon fresh ground black pepper (to taste)
- 3 tablespoons tight-packed fresh basil leaves, torn
- 1 cup fresh-grated parmigiano-reggiano cheese (optional)
Method
- Rub a pasta serving bowl with the garlic and discard the clove.
- Add the tomatoes, red pepper, oil, and the salt.
- Gently combine.
- Let stand at room temperature from 30 minutes to 3 hours.
- When ready to eat, cook the pasta in fiercely boiling salted water, stirring often, until tender yet firm to the bite.
- Drain in a colander and turn it into the pasta bowl.
- Quickly add the black pepper and basil, and toss everything together.
- Taste the pasta for seasoning and serve.
- If you like, pass cheese at the table.
