Fresh Tomato Pasta
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The pure taste of raw summer tomatoes shines in this topping for pasta
, cut into bite-sized pieces (about 3 cups)
, peeled and smashed
red wine vinegar
, to taste
, such as penne or orecchiette
1 1/2 cups
, 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.