When this uncooked tomato sauce hits the hot pasta, it creates an explosion of summery flavor and fragrance. Use your favorite heirloom varieties, like purple Cherokees, Brandywine, and Sungold cherry tomatoes.
Heirloom cherry tomatoes, such as Sungold, 1cup (6oz/185g), halved
mixed fresh herbs, ¼cup (⅓oz/10g) chopped
Pitted Kalamata olives, 3tablespoons chopped
Extra-virgin olive oil, 2tablespoons
Shallot, 1½tablespoons minced
Balsamic vinegar, 2teaspoons
Kosher salt and freshly ground pepperGluten-free spaghetti, 6oz (185g)
Feta cheese, ⅓cup crumbled (about 2 oz/60 g)
In a medium bowl, mix the tomatoes, cherry tomatoes, herbs, olives, oil, shallot, and vinegar. Season to taste with salt and pepper.
Add the pasta to a large pot of salted water, and stir well. Cook, stirring frequently, until al dente, about 8 minutes. Drain well and place in a warmed pasta bowl. Add the tomato mixture and toss to combine. Gently mix in the cheese. Season to taste and serve right away on 2 warmed plates.