This is a recipe for one of the best dishes you can prepare only in the summer, why? because of the heirloom tomatoes ofcourse…They are pretty and colorful and fragrant and sweet and flavorful, yum!
This recipe, in my opinion, requires medium pasta like Campanelle because it is good at capturing the oil and juice from the tomatoes. The sauce, if you will, captures the essence of summer both because it is a cold (well, room temperature actually) and because it uses fresh raw tomatoes and herbs.
You will need:
Tomatoes, preferably heirloom, regular (diced) or cherry (halved) – about 1/2 cup (heaping) per person
For every cup of tomatoes you will need: 1/3 cup olive oil * 1 shallot (chopped fine) * 1 Tbsp fresh Chives (chopped) * 1/3 cup thinly sliced fresh Basil * 1 Tbsp chopped fresh Oregano * 1 clove of garlic (minced) * freshly ground black pepper and a pinch of salt * a splash of red wine vinegar (less than a teaspoon)
Combine all of the above, cover, and either leave for a few hours on the kitchen counter if it is not very hot in your house or in the fridge where you can actually leave it overnight and bring to room temperature before you boil the pasta.
When the pasta is ready, mix it with the sauce adding more olive oil and more fresh basil, grate some Parmegiano Reggiano on top.
The cold sauce will lower the temperature of the pasta making it a great meal on a hot summer day.
*** You can add boiled shrimp too :)