- 1 Lb of fresh pasta
- 2 tablespoons garlic oil or plain olive oil
- 4 cloves garlic, peeled and thinly sliced
- 2 pounds heirloom tomatoes, cored and sliced
- 1/2 teaspoon flaked sea salt; Maldon sea salt is a good choice
- 1/2 cup fresh whole basil leaves
- Heat a small, heavy-bottomed saucepan over low heat and add the oil. Once the oil is hot, add the garlic, and cook until it turns golden. Transfer the garlic to a paper towel to dry, reserving the oil.
Combine the tomatoes with the oil, garlic, and salt in a large bowl, tossing to combine.
Bring 4 quarts water + 1 tablespoon salt to a boil. Drop the pasta into the boiling water, stir, then cook as directed.
Drain the pasta, and refresh under cold running water to stop the cooking. Continue to drain the pasta in a colander for 10 minutes or so, then toss with the tomatoes and fresh basil.
Serve immediately; or refrigerate and serve later.
Yield: 3 to 4 servings.