Summer Pasta with Tomatoes, Parsley and Garlic

This perfect taste of summer is ready in the time it takes to cook pasta al dente. I would like to say that you should ONLY make this when summer tomatoes are ripe, but the reality is that I’ve made this with Trader Joe’s little tomatoes quite a few times in the winter when I’m missing summer. Unbelievably delicious!
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2 pints cherry tomato
4 cloves garlic, minced
1 bunch Italian parsley, chopped
2 shallots, chopped
2 – 3 large basil leaves, rolled into tight cigars and then cut into tiny ribbons (chiffonade)
3 T. pinenuts
6 T. olive oil

1/4 c. parmesan cheese, grated
8 ounces radiatore or your favorite pasta, cooked

1. Wash and stem tomatoes, then slicle them into halves or quarters. Put them in a large skillet (without heat) with the shallots, garlic, olive oil and parsley. Season to taste with salt and freshly ground pepper.

2. Bring a large pot of water to a boil; add salt and pasta. Cook untl the pasta is al dente. About 1 minute before the pasta is finished cooking,warm the tomatoes quickly over medium-high heat. Dn’t let them cook or they will fall apart and the skins will toughen; they just need to be heated. When the pasta is finished cooking, drain it, add it to the pan, and toss well. Serve immediately, garnished with the cheese and more pepper.

Serves 2
The Greens Cookbook, Deborah Madison

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