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Penne with Tomatoes
Anthony

Penne with Tomatoes

This Penne with Tomatoes recipe has very few ingredients and comes together as fast as you can chop them up. If you can't get in-season local tomatoes though, well, you're just not going to be riding on cloud nine with me. This is one of my go-to summer recipes that works equally well for lunch, diner, and cookouts.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 5 Cups cold water
  • 3 Tbs. Coarse Sea Salt
  • 12 ounces Penne
  • 1/2 cup Basil minced
  • 1/4 cup Parsley minced
  • 2 Garlic Cloves minced
  • 1 pinch Chili Flakes
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2/3 cup Olive Oil
  • 2 Tbs. Lemon Juice or Vinegar
  • 2 lb.s In-Season Tomatoes roughly chopped

Method
 

  1. Bring a large pot of water to boil over high heat. Add coarse sea salt and cook penne until al dente, 10-12 minutes.
  2. In a small bowl, combine minced basil, parsley, garlic, chili flakes with salt, pepper, Olive Oil and Lemon Juice or Vinegar.
  3. Roughly chop in season tomatoes discarding any excess seeds and liquid. 
  4. Turn off the stove and reserve 1/2 cup pasta water. Drain al dente pasta and return to the pot.
  5. Add herb mixture to the pot and stir thoroughly to coat the penne well. Fold in tomatoes for at least one minute. Start with 1/4 cup of reserved pasta water to make sauce. Add more if desired. 
  6. Serve warm or refrigerate overnight to serve cold.