SPAGHETTI WITH HEIRLOOM TOMATOES AND BASIL

Summer produce is always vivid in color and bursting with freshness, and walks through the farmer’s market on these beautiful sunny days have left me inspired to try new ingredients and create simple dishes that let the produce shine through during their peak season. I picked up a pack of heirloom tomatoes and used it for this simple dish, which was full of flavor and perfect for the summer!

I posted the ingredients from the original recipe, but I really used apple vinegar instead of sherry vinegar, green onions instead of shallots, and store-bought spaghetti instead of freshly-made noodles because that’s what I had. This dish will probably have more depth and sophisticated flavor with the originals, but the modifications yielded a dish that was still delicious. I also used way more than 1/8 tsp of red pepper flakes because I like spicy.

Spaghetti with Heirloom Tomatoes and Basil

Adapted from Williams-Sonoma

Makes 4 servings

2 lb ripe heirloom tomatoes, halved/quartered 

2 tbsp extra-virgin olive oil, plus more for drizzling

1 tbsp sherry vinegar

1/8 tsp red pepper flakes

2 tbsp. finely chopped shallot

1 small garlic clove, minced

Salt and freshly ground pepper, to taste

Spaghetti, cooked, drained, and still warm

¼ cup julienned basil leaves

Shaved Parmigiano-Reggiano cheese, for garnish

To make: In a large bowl, toss together the tomatoes, olive oil, vinegar, red pepper flakes, shallot and garlic. Season to taste with salt and pepper to taste. 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.