Garden Tomato and Garlic Pasta

(Chez Panisse Vegetables)

 

3 ripe tomatoes

C fruity extra-virgin olive oil

3 cloves garlic

lb. pasta

1 small bunch parsley or basil

salt and pepper

 

Cut out the stem ends and dice the perfectly ripe tomatoes.  Peel and chop the garlic and chop the leaves of the parsley or basil.  Have all the ingredients prepared and ready by the stove.  Put the pasta on to cook in rapidly boiling salted water.

 

Heat the olive oil in a heavy-bottomed skillet until quite hot but not smoking.  Throw the garlic into the oil.  Right away, before the garlic starts to brown, add the tomatoes and stir; they will probably splatter a little.  Add the parsley or basil and cook just a minute or tow, until the tomatoes are warmed through and have started to relax.  Season to taste with salt and pepper, and toss with the cooked pasta.  Serves 4.