This is one of my favorite pasta dishes for the summer. The freshness of the tomatoes comes through with this dish, cooking the tomatoes only for a few minutes, keeps the flavor and integrity of the tomatoes. You can use whatever pasta shape you like best, although I find that angel hair works best.
- 1lb. angel hair pasta
- 2lbs. heirloom tomatoes, skins removed, seeded and diced
- Sea salt
- Fresh ground black pepper
- ¼ cup plus 3 Tbsp. extra-virgin olive oil
- ½ cup minced shallots
- 8 cloves of garlic, thinly sliced
- 1 ½ cups of a combination of chopped fresh basil, chives, chervil and tarragon
- In a large bowl add the diced tomatoes, salt and pepper, stir to combine, set aside and allow to sit while you make the pasta.
- Bring a large pot of salted water to a boil, cook pasta according to package direction. Drain and set aside
- In a large sauté pan, add ¼ cup of extra-virgin olive oil, the shallots and garlic, bring mixture to a simmer and cook until shallots and garlic are tender and fragrant. Stir in the tomatoes with their juice, cook for 5 minutes. Stir in the herbs, and pasta, cook for 2 minutes.
- To serve drizzle each serving with the remaining 3 Tbsp. of extra-virgin olive oil and garnish with Parmesan cheese.
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