Linguine with Fresh Tomatoes and Basil

On Saturday, the folks staffing the Alm Hill stand at the University District Farmers Market knew just how to draw in summer-starved Seattle shoppers, and they put this table right out front:

With tomatoes so vexingly hard to grow in this climate, there was no shortage of people hovering around that table–grabbing up the glowing, red rarities–and of course I was one of them.

Tonight I turned those tomatoes and basil into a simple, quick topping for linguine.

Ingredients per serving:

1 large clove garlic, minced or sliced
1 Tbsp. extra-virgin olive oil
a dash or several hot chili flakes (optional)
2 baseball-sized ripe tomatoes, cored and coarsely chopped
pinch salt
2-3 large Italian basil leaves, cut in slivers

Linguine or other pasta

Start by boiling the water for the pasta, and make the sauce while the pasta cooks.

Heat oil in a skillet (at least 10″) over medium-low heat. Add the garlic and pepper flakes, if using, and sauté briefly until the garlic just starts to turn golden. Add the tomatoes and salt, and cook 5-8 minutes, stirring occasionally, until the tomatoes are softened about halfway, and the juice is cooking down just a bit with the garlic and oil. Toss in the basil and stir to combine. Serve hot over the pasta, or serve with crostini instead.

This entry was posted in Farmers Markets, Quick and easy recipes, Recipes, Savory stuff, Seattle. Bookmark the permalink.

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