With tomatoes so vexingly hard to grow in this climate, there was no shortage of people hovering around that table–grabbing up the glowing, red rarities–and of course I was one of them.
Tonight I turned those tomatoes and basil into a simple, quick topping for linguine.
Ingredients per serving:
1 large clove garlic, minced or sliced
1 Tbsp. extra-virgin olive oil
a dash or several hot chili flakes (optional)
2 baseball-sized ripe tomatoes, cored and coarsely chopped
2-3 large Italian basil leaves, cut in slivers
Linguine or other pasta
Start by boiling the water for the pasta, and make the sauce while the pasta cooks.
Heat oil in a skillet (at least 10″) over medium-low heat. Add the garlic and pepper flakes, if using, and sauté briefly until the garlic just starts to turn golden. Add the tomatoes and salt, and cook 5-8 minutes, stirring occasionally, until the tomatoes are softened about halfway, and the juice is cooking down just a bit with the garlic and oil. Toss in the basil and stir to combine. Serve hot over the pasta, or serve with crostini instead.