Farewell, Summer
This is my favorite summer pasta dish. Another Brick-Oven knock-off, this pasta turns up in my kitchen many times over the course of the summer. A couple of weeks ago, the vendor at the Market who sold me these tomatoes told me that would be his last crop until the fall ones came in. In honor of the last summer tomatoes, I decided to fix them in the way I feel best captures their pure flavor. If you can still get your hands on some summer tomatoes, please make this pasta before the season leaves for good. I do wish it would take some of this dreadful humid heat with it when it goes…a breath of fall air would do me some good.
FRESH TOMATOES AND BASIL
1/2 pound angel hair pasta
1 T. butter
2 T. olive oil
6-8 cloves of fresh garlic, sliced thinly
2 pounds fresh, ripe tomatoes chopped
1 cup fresh basil leaves, torn
Kosher salt
Cracked pepper
Parmesan cheese
Cook the pasta until tender and drain. Toss with the butter and set aside. In a medium skillet, heat the olive oil over medium heat, until it shimmers. Add the garlic, and cook until it just begins to turn golden, but be careful not to let it burn. Add the tomatoes all at once and coat with the garlicky oil. Salt and pepper well. Lower the heat to medium-low, and cook until the tomatoes’ skins are beginning to shrivel (they should be soft but not mushy). Add half of the basil until just wilted. Pile each plate with a mound of the pasta. Pour the tomatoes on top, making sure to get plenty of the liquid. Top with extra basil leaves and grated Parmesan cheese. Serve with crusty bread (I cook mine right in the skillet after the tomatoes are done; it soaks up the leftover juices and absorbs that garlicky flavor). And, if you are one of those must-have-meat people (or if you cook for one), grilled shrimp or chicken works well in this dish. A quick, easy, and so delicious meal!
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