Pasta l'Estate - Tomato Week Part 3

In Italy, when the first tomatoes of the season are ripe for plucking, they celebrate summer by preparing this delicious pasta dish. It's simple to make, and tastes like you've captured the freshness of summer on your plate.

This isn't just an ordinary tomato-on-pasta dish. The pasta is served piping hot and the sauce chilly cold, creating a temperature contrast that is both refreshing and unexpected. Once introduced to the heat of the pasta, the flavors of the tomato and olive oil burst with flavor.

Pasta l'Estate
Summer Pasta

1 pound angel hair or spaghetti (gluten-free or regular)
1 pound of tomatoes, peeled, seeded, and finely diced
1 red bell pepper, seeded and finely diced
3-4 basil leaves, roughly chopped
1 small sweet onion, finely diced
1 teaspoon good quality balsamic vinegar
1 1/2 tablespoons olive oil
Salt and fresh cracked pepper to taste

Strain the diced tomato (save the juice for tomorrow's recipe!). In a large bowl, add the remaining diced and chopped vegetables, as well as the oil and vinegar. Season to taste with salt and pepper, and refrigerate until well chilled.

Once your sauce is sufficiently chilled, start to cook your pasta in well salted water (a good handful!). Strain the pasta, then place it in your serving dish. Drizzle with olive oil and toss until coated. Spoon your chilled sauce on the top, and serve immediately. Serves 4-6 Buon Appetito!