- ¾ pound small red cherry tomatoes, such as sweet 100, halved
- ¾ pound small golden cherry tomatoes, such as sungold, halved
- 3 large shallots, minced
- ¼ cup California Olive Ranch extra virgin olive oil
- Scant ¼ cup teaspoon hot red pepper flakes
- Salt and freshly ground black pepper
- 1 pound dried spaghettini
- ½ cup loosely packed fresh basil leaves
In a large sauté pan, combine tomatoes, shallots, California Olive Ranch extra virgin olive oil, hot pepper flakes, and salt and black pepper to taste. Bring to a simmer over moderate heat and simmer until tomatoes render their juices, about 5 minutes. Remove from heat before the tomatoes completely collapse and lose their shape.
Bring a large pot of salted water to a boil over high heat. Add pasta and cook until al dente. Just before pasta is done, reheat sauce gently. Stack the basil leaves a few at a time and slice them into fine ribbons; add to sauce. Taste and adjust seasoning. Drain pasta and return it to pot. Add contents of skillet and toss well. Serve on warm plates.
Chef's Note: Even in the hottest weather, I can muster an appetite for pasta dishes such as this one, made with olive oil, shallots, basil and the best barely cooked (or sometimes uncooked) tomatoes from the farmers’ market. It is as sweet, natural and pure tasting as a sun-warmed sliced tomato on toast. Of course, the sauce would be just as tasty made with red tomatoes alone, but the gold tomatoes add eye appeal.
Recipe courtesy of Janet Fletcher, Fresh from the Farmer's Market (Chronicle Books, 2008)