Wait until tomatoes are at their peak before making this light, summery dish, in which uncooked tomatoes are gently warmed by fresh pasta. Using top-notch olive oil and authentic Parmigiano-Reggiano cheese are also key to the dish’s success.
Fresh Spaghetti with Heirloom Tomatoes and Basil
2 lb. (1 kg) ripe heirloom tomatoes, diced
2 Tbs. extra-virgin olive oil, plus more for drizzling
1 Tbs. sherry vinegar
1/8 tsp. red pepper flakes
2 Tbs. finely chopped shallot
1 small garlic clove, minced
Kosher salt and freshly ground pepper, to taste
1 batch Food-Processor Pasta Dough, rolled and cut into spaghetti or similar shape
1/4 cup (1/2 oz./15 g) julienned basil leaves
Shaved Parmigiano-Reggiano cheese, for garnish
Bring a large pot of salted water to a boil.
In a large bowl, toss together the tomatoes, 2 Tbs. olive oil, vinegar, red pepper flakes, shallot and garlic. Season to taste with salt and pepper to taste.
Add the pasta to the water, stir gently and cook until al dente, 1 1/2 to 2 minutes. Drain.
Place the drained pasta on top of the tomato mixture and toss to combine. Stir in the basil and season with additional salt if needed. Transfer to a large serving bowl, drizzle with additional olive oil and sprinkle with Parmesan cheese. Serve immediately. Serves 4.
Williams-Sonoma Test Kitchen