cherry tomatoes

RECIPE: Fresh Cherry Tomatoes with Pasta

Serves 4 (unless you’re carbo-loading for a bike ride and then all bets are off)
 
WHAT COULD BE SIMPLER than a dish that requires no cooking except boiling pasta? With a raw sauce like this, the key is to choose the best ingredients—tomatoes at their absolute ripest and sweetest, fresh-picked tangy arugula and herbs. Chopping the greens (and other ingredients) helps make sure they’ll be evenly distributed throughout the dish. Small pasta shapes, such as orrechiette and fusilli, seem to work best. 
  
1 pint ripe cherry tomatoes
2 garlic cloves (or 1 large), minced
4 tbs basil leaves, chopped or slivered
1 packed cup wild arugula, roughly chopped
sea salt
3 tbs extra-virgin olive oil
1 tsp balsamic vinegar (optional)
¾ lb pasta (I particularly like orrechiette, which like wild arugula, is typical of Puglia)
¼ cup grated Parmesan (or more)
 
Cut the cherry tomatoes in half (cool time-saving trick here) and put in a beautiful bowl (yes, that's part of the recipe) big enough to hold the vegetables and pasta. Add the minced garlic cloves, basil leaves, wild arugula and olive oil. Mix and let sit at room temperature for 20 minutes or more. Taste and adjust seasonings.
 
Cook pasta al dente, drain and toss with the tomato mixture. Sprinkle cheese on top.
 
Variations:
Add 1/4 cup of olives cut in half.
Add 4 scallions chopped thinly.
Use mint instead of basil.
And so on...
 
Adapted from The Very Best of Recipes for Health, by Martha Rose Shulman. 

Cherry Tomato Love

 
When you grow cherry tomatoes in the garden, very few ever seem to make it into the kitchen for a meal, so tempting are they to eat straight from the bush. Somehow, though, when I buy them at the farmers’ market, I have a little better luck, and so I’ve been enjoying some great meals with cherry tomatoes as the star. 
 
One favorite dish is a cherry tomato salad that doubles as an uncooked “sauce” for pasta. I put sauce in quotes because this really is more salad than fluid sauce.  I like adding wild arugula, too, Puglia style. Puglia is the region of Italy in the heel of the boot, where traditionally wild greens have been used extensively in everyday cooking. Wild arugula is peppery, with deep-cut leaves, and it’s now possible to buy cultivated wild arugula (a bit of a strange concept I admit). I especially like a local organic one from Satur Farms, grown on the North Fork of Long Island by Paulette Satur and her husband Eberhard Müller, former chef of Le Bernardin and Lutèce. (I buy it at Whole Foods or FreshDirect.)
 
 
I will be eating a plate of this summer pasta tonight, in preparation for tomorrow’s NYC Century Bike Ride—at least that’s my excuse. Too bad the ride isn’t through Puglia, where we could pick our own arugula and learn to make homemade pasta along the way. (Yes, such a cycling tour exists!)
 
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