Pomodoro Cruda made with Orange Vine-ripened Tomatoes on Angel Hair Pasta
My friend Kathryn Elswick gave me a bunch of her fresh cherry and grape tomatoes along with a little fresh basil. I had to make this easy dish. Serve it with fresh bread and a good red zinfandel and hold on to your tastebuds! This is about as good as summer eating gets.
3 C Vine-ripened, orange tomatoes (any vine ripened tomato will also work well)
1/2 C Extra virgin olive oil
2 CLOVES Garlic, pressed
1 TSP Crushed red pepper
20 Fresh basil leaves with buds, torn, not chopped
2 TSP Fresh ground Parmigiano Reggiano cheese
Salt and fresh ground pepper, to taste
1 LB Angel hair pasta
1. Cut tomatoes in half (If using red tomatoes, scrape out seeds). Remove core and chop into about 1/2" chunks.
2. Toss all ingredients except the pasta. Cover, refrigerate and let stand for 30 minutes for flavors to blend.
3. Cook the pasta, drain, add a little olive oil and toss.
4. While pasta is still warm, divide between 4-6 plates (depending on appetite) and top with the cold pomodoro sauce. Offer more Parmigiano Reggiano at table.