When I decide to treat myself to some pasta, this is what I want in the Summer. This pasta is great for a picnic as it does not need refrigeration.
This, and the preceding dishes in these posts. are really only good when you have vine ripened, local tomatoes. If you can find San Marzzano plum tomatoes at a farm market, grab them.
Ingredients
1 lb fusilli, farfelle, or capatelle pasta (those are my favorites for holding this type of dressing)
4-6 large, vine ripe beefsteak or 6-8 plum tomatoes
1 cup Olio fra diavlo
1 cup freshly grated Reggiano Parmesan cheese
A few sprigs of basil if you have any left
- Boil the pasta according to package directions. Drain well, never rinse. Once the pasta stops steaming, toss it into a bowl with about 1/2 of the oil.
- In the meantime, cut, seed and dice the tomatoes to a1/2 inch. If you are making this in advance stop here. You can refrigerage this, but let it come to room temperature before continuing.
- Add the tomatoes the remaining oil, and the parmesan cheese just as you are ready to serve. Garnish with few sprigs of fresh basil.