Pasta alla Checca - Fresh Tomato Summer Pasta
A cold summer pasta with ripe tomatoes, olives, and basil, adapted from The Italian Summer Kitchen and inspired by a Crested Butte cookbook night.
Ingredients
- 2 lbs ripe tomatoes chopped or halved cherry tomatoes
- sea salt or himalayan salt to taste
- 1/2 cup extra-virgin olive oil
- 1 cup torn fresh basil divided 3/4 for marinating, 1/4 cup reserved
- 3 garlic cloves minced
- 1/3 tsp red pepper flakes or 1 fresh chile, finely chopped
- 1/3 cup pitted olives, quatered (Kalamata, Taggiasca or Gaeta)
- 3/4 lb cooked linguine store-bought or Lively Life's homemade gluten or gluten-free pasta link below.
- extra salt or pepper to taste
Instructions
- Salt the chopped tomatoes and let sit 15-20 minutes.
- Add olive oil, garlic, red pepper flakes, olives, and ¾ cup basil; toss and let marinate for at least 1 to 2 hours.
- Cook pasta until al dente.
- Toss warm pasta with tomato mixture.
- Top with remaining basil.
- Serve warm, room temperature, or chilled.
Notes
Notes: Adapted from The Italian Summer Kitchen by Cathy Whims and Kate Lewis. Any briny olive works in place of Taggiasca or Gaeta.