August and September are tomato season and it's been 100 degrees here lately. Perfect timing for this light pasta dish featuring available-once-a-year juicy heirloom tomatoes. This is wonderful and easy. For tastiest results use only fresh ingredients specified. Summer Spaghetti
1 lb of spaghetti or other pasta such as rotelli
1 medium shallot - minced (about 2 tablespoons)
2 small cloves of garlic - minced
2 tablespoons of olive oil
A mere SPRINKLE of red pepper flakes
fresh heirloom tomatoes - chopped - a combination of red & yellow is attractive
fresh mozzarella cheese - chopped into 1/2" cubes
fresh basil - coarsely chopped (about 3/4 cup)
Cook the pasta in boiling water as directed. Salt the water.
Mince the shallot and garlic, put in a large bowl and pour in the olive oil. Add the red pepper flakes. When the pasta is done, drain and add to these ingredients. Stir and set aside to cool in a shallow pasta bowl until approx. lukewarm.
Chop the tomatoes, cheese and basil. Season with a little salt and pepper. Sprinkle over the pasta and serve at room temperature. Serves 4.
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