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

Rick Tramonto's Capellini with Summer Tomatoes

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.

 

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