Spaghetti with Heirloom Tomatoes, Olives, and Herbs

Name: Spaghetti with Heirloom Tomatoes, Olives, and Herbs
Yield: Makes 2 Servings; Can be Doubled
Ingredients: Kosher salt and freshly ground pepper Gluten-free spaghetti, 6 oz (185 g); Balsamic vinegar, 2 teaspoons; Shallot, 1½ tablespoons minced; Extra-virgin olive oil, 2 tablespoons; mixed fresh herbs, ¼ cup (⅓ oz/10 g) chopped; Heirloom cherry tomatoes, such as Sungold, 1 cup (6 oz/185 g), halved; Pitted Kalamata olives, 3 tablespoons chopped; Feta cheese, ⅓ cup crumbled (about 2 oz/60 g); Ripe heirloom tomatoes, 1 lb (500 g), cored, halved, seeded, chopped

Preparation info

Makes
2
Servings; Can be Doubled

Difficulty
Easy

Appears in

Weeknight Gluten Free

By Kristine Kidd

Published 2013

About

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 Sung

Dinner
Vegetarian
Gluten-free

Method

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 ch