Rick Tramonto's Capellini with Summer Tomatoes

Recipe courtesy of Osteria by Chef Rick Tramonto

Serves 4

Ingredients:

6 heirloom or other vine-ripened tomatoes (about 2 pounds)
6 fresh basil leaves, chopped
2 garlic doves, minced
Pinch of julienned flesh flat-leaf parsley
1 pound fresh or dried capeilini
Kosher salt and freshly ground black pepper
6 tablespoons extra virgin olive oil

Click image to enlarge

Method:

Cut the tomatoes in half and gently squeeze the seeds and juice from them through a fine-mesh sieve or chinois into a bowl. Discard the seeds and juice. Dice the tomatoes.

In a mixing bowl, toss the diced tomatoes with the basil, garlic, and parsley and set aside.

Cook the pasta according to the package instructions until nearly al dente. Drain and transfer to a saucepan. Stir the tomato mixture into the hot pasta and season to taste with salt and pepper.

Divide evenly among 4 serving plates.

Finish each plate with a drizzle of olive oil.