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.

Ingredients

  • Ripe heirloom tomatoes, 1 lb (500 g), cored, halved, seeded, chopped
  • Heirloom cherry tomatoes, such as Sungold, 1 cup (6 oz/185 g), halved
  • mixed fresh herbs, ¼ cup ( oz/10 g) chopped
  • Pitted Kalamata olives, 3 tablespoons chopped
  • Extra-virgin olive oil, 2 tablespoons
  • Shallot, tablespoons minced
  • Balsamic vinegar, 2 teaspoons
  • Kosher salt and freshly ground pepper Gluten-free spaghetti, 6 oz (185 g)
  • Feta cheese, cup crumbled (about 2 oz/60 g)

Method

  1. In a medium bowl, mix the tomatoes, cherry tomatoes, herbs, olives, oil, shallot, and vinegar. Season to taste with salt and pepper.
  2. 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.

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