Pasta with Roma tomatoes
Who says tomatoes have to be made into a sauce for pasta?
It is spring. Time for some color as well as flavor.
Roma tomatoes are plentiful. For bite, onion, garlic, shallot, and a pinch of red pepper flakes are added.
The only thing to cook is the pasta.
For more assertive flavor, you might add a handful of Kalamata olives and tablespoon of capers.
This dish has an added benefit. Tomatoes have liquid. They weep, keeping everything moist. If there are leftovers, you have a nice pasta salad for the next day’s lunch. (You may want to leave out the garlic.)
6- Ripe Roma tomatoes diced
1/2- Large yellow onion diced
3-4- Cloves of garlic diced (Optional)
1- Small shallot diced fine
Juice and grated rind of one lemon
1/2 Cup extra virgin olive oil
Kosher or coarse sea salt
Coarse ground black pepper
Pinch of red pepper flakes (Optional)
One pound shaped pasta, like penne, rigatoni, or rotini.
Chopped flat leaf parsley or shredded basil leaves
Boil six quarts of water with one tbsp. salt.
Place tomatoes, onion, garlic, shallot, lemon rind in a mixing bowl.
Sprinkle with a three finger pinch of salt, two finger pinch of black pepper, and pinch of red pepper flakes, if using.
Add lemon juice and mix thoroughly.
Taste. If there is any bitterness or over acidity add a pinch or two of sugar.
Add olive oil and mix thoroughly.
Cook pasta in six quarts of boiling water according to package directions for al dente.
Drain pasta well, reserving one cup of cooking water.
Put pasta in a mixing bowl and add tomato mixture.
Mix thoroughly. If pasta is stiff add some cooking water until the right consistency is achieved.
Serve topped with grated or shaved hard Italian cheese and chopped parsley or basil leaves.