I have blogged about this before. This:
I only make during the summer. You need to have garden tomatoes. You cannot do this with supermarket ones.
Minjenah's favorite pasta
Two large heirloom garden tomatoes
1 clove of garlic, minced
1 Tablespoon olive oil
1/2 cup basil leaves, chiffonade
8 ounces hot cooked pasta
Chop up the tomatoes about an hour before you are planning to eat this. Put them in a bowl with all the juices that came from the tomatoes that are on your cutting board. Season liberally with salt and pepper. Add the garlic and olive oil. Leave it on the counter for about an hour.
Start the water for the pasta. Check your tomatoes. There should be a lot of tomato water that your chopped tomatoes are sitting in. Boil your pasta and drain. Reserve about a cup of the pasta water if your tomatoes are not juicy enough. Add the hot pasta to your tomatoes. Toss to coat. The pasta soaks up the juicy tomatoes. If it looks dry, add the pasta water. If not, don't worry about it. Add the basil and cheese.
Summer in a bowl.
Makes two servings.
Out to Eat: Portland Dining
1 hour ago