Fresh Tomato Pasta

This is my go-to summer lunch - surprise, surprise, a simple pasta!  This summer we did our first true garden, a raised 3x4ft bed (built by my mom.  by hand.  with boards and saws and hammers.  amazing.) and had four tomato plants along with loads of herbs, carrots, lettuces, cucumbers, and squashes.  Apparently we did something right with the tomatoes, because they were so productive we were nearly overwhelmed.  I basically eat this every day for lunch (I'm home on leave).  So if you you're growing your own tomatoes, or if you have a farmer's market you frequent, this is a great "pantry" meal for JUST picked tomatoes.   There really is not point here unless you use the very best, freshest ingredients.  

Fresh Tomato Pasta

INGREDIENTS

• 1 lb long pasta (I like thick spaghetti)
• Kosher Salt
• 1/2-1 cup very high quality extra virgin olive oil
• Approximately 2 pints freshly picked small tomatoes, cut in half
• 1 handful fresh basil leaves, roughly chopped
• Salt and pepper
• Good parmesano reggiano cheese (optional)

METHOD

1) Bring a large pot of water to a boil and add a handful of kosher salt

2) Cook noodles according to package directions, reserving 1 cup of water before draining.  

3) Drain noodles and return to pot.

3) Toss cooked noodles with tomatoes, olive oil, salt, pepper, and basil.

5) Let sit for 5 minutes or so to warm the tomatoes, then serve.  Top with grated cheese if desired (I don't) 

**If you don't have just-picked tomatoes, the best thing to do is to sauté them briefly in olive oil with a clove of garlic, chopped, and salt and pepper.  When they start to get soft, they are done.  Once pasta is done, toss tomatoes, reserved water, and fresh basil together, adding additional olive oil as necessary.