Who says tomatoes have to be made into a sauce for pasta?
It is summer time. Why not have your salad and pasta in one dish?
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.
6- Ripe Roma tomatoes diced
1/2- Large yellow onion diced
3-4- Cloves of garlic diced
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 chiffonade of basil.
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.
Let sit covered on the counter for two to three hours.
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.
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