No doubt about it I am on an heirloom tomato kick. These juicy, brightly colored and flavorful beauties are all over the farmer’s markets and grocery store produce tables right now, so who can blame me? Today we are making “Heirloom Tomato Linguini”! This pasta is good enough that I served it at our Fourth of July family reunion. And thank goodness I did. You see, I didn’t follow my own advice from my blog post “How to Throw a Stress Free Shindig!” when I gave out the food assignments. I asked everyone to ‘bring a side dish to share’. I wasn’t specific..ahem…rule #4… and every family brought watermelon. No lie, ten giant bowls of watermelon. Luckily I had extra linguini and tons of tomatoes and was able to stretch the recipe to feed twenty five.
Now back to the tomatoes… These lovely heirloom tomatoes were just begging to be diced, then tossed in a bowl with with freshly chopped garlic and a basil chiffonade.
What is a ‘chiffonade’? It’s a technique for slicing any large leaf herb. Simply stack your basil leaves, roll them tightly and slice! I use a Wusthof 8′ chef’s knife (affiliate link) I love it!
Using fresh herbs in our food not only adds flavor and color but many nutrients as well. If you shy away from garlic because you don’t like the smell on your hands, I have a solution! For this recipe I use fresh mozzarella packed in water packed in water. These little balls of creamy Mozzarella are called ‘perline’ because they look like little pearls. If you can’t find them just buy the bigger size and dice the cheese to size.
When it comes to cooking pasta, I find that following the package instructions works best. Always salt your water for flavor and make sure you have plenty of water in the pot. Pasta sticks when the water is too low and the pasta expands and has nowhere to go. Stir pasta frequently and test a minute or two before the suggested cooking time. Pasta should be al dente (to the tooth!) meaning firm but not undercooked. Combine it all and you have an amazing and colorful dish that everyone loves. At least everyone at our family reunion did, it was the first thing to go! Of course the only other choice was watermelon…
The Recipe: Heirloom Tomato Linguini
- 16 oz organic linguini cooked to package instructions
- 3-4 large heirloom tomatoes red, yellow and orange
- 1/2 cup fresh perline mozzarella or for a creamier pasta use Burrata cheese
- 3 small cloves garlic minced
- 12 large basil leaves chiffonade
- Sea salt
- 3 T extra virgin olive oil
Fill a large pot with water and place on high heat. While water heats dice tomatoes. Set diced tomatoes in a strainer or on paper towels to eliminate extra juices. Prepare garlic and basil. Place tomatoes, basil and garlic in a bowl and toss. When water is boiling add pasta and cook according to package instructions. When pasta is done strain in colander (do not rinse) pour over tomatoes, drizzle with olive oil and sprinkle with sea salt. Toss and taste. Add more oil or salt if needed. Add cheese, toss. Serve
MAY I PLEASE ASK A FAVOR?
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