Linguine with Fresh Tomatoes and Basil

18 Aug

On Saturday, the folks staffing the Alm Hill stand at the University District Farmers Market knew just how to draw in summer-starved Seattle shoppers, and they put this table right out front:

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
pinch salt
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.

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