Mellowed Fresh Tomato Pasta

Name: Mellowed Fresh Tomato Pasta
Ingredients: 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)

10 ingredients

9 steps

Ingredients

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)

Directions

1

Rub a pasta serving bowl with the garlic and discard the clove.
2

Add the tomatoes, red pepper, oil, and the salt.
3

Gently combine.
4

Let stand at room temperature from 30 minutes to 3 hours.
5

When ready to eat, cook the pasta in fiercely boiling salted water, stirring often, until tender yet firm to the bite.
6

Drain in a colander and turn it into the pasta bowl.
7

Quickly add the black pepper and basil, and toss everything together.
8

Taste the pasta for seasoning and serve.
9

If you like, pass cheese at the table.