Happy summer everyone! As we approach the end of July, this summer’s crop of tomatoes is starting to ripen. I don’t know about you, but garden fresh tomatoes rock my world. So this week I’m featuring a recipe from Unleashed, the third book in my Gemini Men series, where the tomatoes are the stars. Our hero Danny Taggart likes to relieve his stress in the kitchen. In this dish, he features beautiful ripe tomatoes and fragrant basil. Enjoy!
1 small garlic clove
3 lb tomatoes
2 tablespoons fresh lemon juice
1 teaspoon salt
1 teaspoon sugar (optional)
1/2 teaspoon black pepper
1 lb dried capellini (angel-hair pasta)
1/2 cup chopped fresh basil
Accompaniments: finely grated Parmigiano-Reggiano
extra-virgin olive oil for drizzling (optional)
Mince garlic and mash to a paste with a pinch of salt using a large heavy knife.
Core and coarsely chop two thirds of tomatoes. Halve remaining tomatoes crosswise, then rub cut sides of tomatoes against large holes of a box grater set in a large bowl, reserving pulp and discarding skin. Toss pulp with chopped tomatoes, garlic paste, lemon juice, salt, sugar (if using), and pepper. Let stand until ready to use, at least 10 minutes.
While tomatoes stand, cook pasta in a 6- to 8-quart pot of boiling salted water, uncovered, until al dente, about 2 minutes. Drain in a colander and immediately add to tomato mixture, tossing to combine. Sprinkle with basil.