Makes: 4 servings
Nothing could be easier, or more fresh and delicious, than this pasta, which takes advantage of the freshest of summer ingredients: ripe cherry tomatoes, basil, and garlic.
assorted color tomatoes
1 large handful
basil leaves, chopped just before you add them
garlic, peeled, smashed, and finely chopped
extra virgin olive oil
red wine vinegar
Cook pasta according to package directions in a big pot of boiling water. (I add about 3 T. salt to my pasta water - I want it salty as the sea.) Cook just until it's al dente - which means there is still a little bite to it. Taste it when it's approaching the low end of the cooking time so that it doesn't overcook. For linguine, that's usually about 9 minutes.
While pasta is cooking, chop your tomatoes so that they're bite-sized. Add herbs, olive oil, garlic, and vinegars.
Taste, and season with salt and pepper. Taste again, and add more seasoning, if needed. If tomatoes aren't overly juicy, use your hands or a potato masher to scrunch them a bit.
Drain pasta, dump it back in the pot, and pour tomato mixture over steaming pasta.
Mix thoroughly, and serve.
(Don't be afraid to add more olive oil, or vinegar, or pepper. Taste as you cook, and adjust the flavor and seasoning to what tastes good to you.)