Fresh Tomato Linguini
Yield: 4 Servings
2 pounds of ripe Florida tomatoes
3 garlic cloves, minced
1/2 bunch fresh basil, hand torn or 1 tablespoon dried
1/2 cup olive oil
1 lemon, zested and juiced
1 pound linguini (or your favorite pasta)
Freshly grated Parmesan cheese
Kosher salt and fresh ground pepper to taste
Wash and rinse tomatoes. Dry tomatoes, then core and cut in half. Use a spoon to remove most of the seeds. Chop tomatoes coarsely. Add chopped tomatoes to a colander, sprinkle with a few pinches of salt and let them sit so they can release some of their water. This should only take a half an hour, and can be done ahead of time.
Combine drained tomatoes, olive oil, lemon juice, lemon zest and garlic into a large sauté pan. Heat tomato mixture over low heat. The idea is to warm the mixture and not cook it. Cook and drain pasta according to its directions. Combine pasta and tomato mixture together in a bowl. Add fresh basil and parmesan to pasta dish. Taste for seasoning and adjust with kosher salt and fresh ground pepper. Serve warm with crusty bread or chill for later.
This pasta recipe is a great way to enjoy that fresh tomato taste. Use this recipe as a side dish or add any seafood to make it a main course.