The pure taste of raw summer tomatoes shines in this topping for pasta
3 large fresh tomatoes, cut into bite-sized pieces (about 3 cups)
3 garlic cloves, peeled and smashed
2 tsp red wine vinegar
1/4 tsp salt
1/4 tsp granulated sugar
black pepper, to taste
300 g dried pasta, such as penne or orecchiette
1 1/2 cups shredded white cheddar
grated Parmesan, for serving
In a medium bowl, combine tomatoes, garlic, 2 tbsp (30 mL) olive oil, vinegar, salt, sugar and pepper. Let the mixture marinate (stir once) while you cook the pasta in a large pot of boiling water.
When the pasta is al dente, drain and return to the pot. Toss with a little olive oil to prevent sticking, then immediately toss with shredded cheddar while the pasta is still hot. Drain the tomatoes (discarding garlic and marinating liquid) and stir into pasta. Serve immediately with grated Parmesan cheese.
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