First, boil some water.

And while your water (salted, of course) is coming up to a boil, chop up a whole bunch of super ripe tomatoes.

Four or five cups worth should do it.

Put those tomatoes in a big bowl with sea salt, a pinch or more of chile flakes, and a mess of chopped fresh herbs (I used thyme, flat-leaf parsley, and chives from the garden). Toss with your hands. Let them sit and get happy.

When your water is at a rolling boil, add your pasta – chunky shapes or long strands, it’s up to you. Test it early and often, because when it is just about al dente, you’ll want to pull it out.

Dinner:  July 29, 2009

Remember those tomatoes? Drizzle on some olive oil. Toss in some chunks of fresh mozzarella, too, if you like. And when your pasta is ready, add it directly to the bowl. Toss it well. Let it sit and soak up all of the lovely tomatoey juices that have collected at the bottom of the bowl. You’ll be eating this at room temp, but that’s okay, because it will be one of the best things you eat all summer.

13 thoughts on “First, boil some water.

  1. Oh yes!! one of my favorite summer dishes! usually even your simplest recipes are much more complicated than anything that i normally make, but in the case of this recipe, i add capers and sliced pimiento-stuffed green olives. And GARLIC! ah and when the hot pasta hits it, what wonderful flavors arise!

  2. Camille says:

    I’ll definitely try your combo! I usually make a variation of this with slivered fresh basil, cubed Brie, a splash of white Balsamic just before serving & lots of freshly ground black pepper. Aaaahhh….summer in a bowl!

  3. I must agree with Camille that my go-to fresh tomato pasta includes Brie, basil and lots of black pepper, swapping extra virgin olive oil for balsamic – a recipe from “The Silver Palate” cookbook. I rarely stray, but yours looks so simple and naturally Italian, I think we’ll give it a go the next time fresh mozz is on sale!



  4. Jennifer Hess says:

    Anita – It’s one of my favorite summertime dishes 🙂

    quiltcat – Oh, your version sounds great, almost puttanesca-like with the garlic, olives and capers! Yum 😀

    Camille and heather – Oh, the brie and basil version sounds fabulous. I would have used basil in the version I made last night but we were fresh out. Luckily I’ll be hitting a farmers’ market today on my way home from work to re-stock!

  5. Marcos Castrillón says:

    I also make a slight variation of this but with oven-roasted tomatoes drizzled in olive oil and herbs.
    I let them cool, then toss it with pasta and herbs.
    Simple, tasty, and good for you.

  6. Oh, yes, I make this all the time. I can’t imagine how I cooked before I started growing my own herbs — in summer, the herbs find their way into everything. And in winter, I can’t bear to buy the wimpy herbs in the supermarket.

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