The key to this summery dish is to get the freshest ingredients you can get your hands on, toss them all together and let them sit for at least 15 minutes to let them do their magic. Place a half pound of the pasta is boiling in salted water, slice and salt your cherry tomatoes, add a 1/4 cup of olive oil, tear up a nice fistful of whatever herbs you have on hand. I used some beautiful mint I found at the farmers market and some purple basil, yum- incredibly aromatic. Shred a bunch of Parmesan and gently toss everything together in a bowl. Make sure the pasta is al dented and coat it with the sauce. Serve with a nice light to medium bodied red wine and extra shredded Parmesan. Buon appetito!
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