Pasta with Fresh Tomato Sauce

By á-3671

The only requirements for this recipe are exceptionally good summer tomatoes and fruity extra-virgin olive oil. You can even use a variety of tomatoes, including cherry, grape, teardrop, beefsteak, and heirloom. Let the tomato mixture stand 5 to 10 minutes or up to several hours to blend the flavors. Tearing the herbs, rather than chopping them, heightens the fragrance.

Ingredients

• 4 1/2 cups chopped tomato (2 pounds)
• 1/3 cup sliced pitted kalamata olives (18 olives)
• 2 tbsp torn basil leaves
• 2 tbsp torn oregano leaves
• 2 tbsp extra-virgin olive oil
• 2 tbsp drained capers
• 1/2 tsp freshly ground pepper
• 1/4 tsp kosher salt
• 2 garlic cloves, minced
• 4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
• 6 ounces (3/4 cup) goat cheese, crumbled

Details

Preparation time 6mins

Preparation

Step 1

1. Combine first 9 ingredients in a large bowl: toss gently. Add pasta, tossing gently. Divide pasta mixture among 6 plates. Sprinkle each serving with cheese.