Much of New England had a cool, rainy spell at the end of May/beginning of June this year, which means that tomatoes have been a little slow coming in. While we've been picking cherry tomatoes for almost a month now, the big slicers from the farmshare just started coming in last week. Et puis, la déluge: We brought home nearly a dozen big slicing tomatoes this week. The basil's been going strong for a while now, both at the farm and in our specialized home herb planter (right). Finally, they get to come together. The dish is as simple as this: pasta, tomato, basil, garlic, ricotta. It's hard to get closer to the taste of summer without just eating a slice of tomato with a basil leaf on top.
- ½ lb. pasta, shape of your choice, cooked
- 1 med-large tomato, large dice (1½-2 c.)
- 1-1½ c. basil, washed and torn
- 2-3 cloves garlic, minced
- drizzle of olive oil
- 1-1½ c. ricotta
- salt & pepper to taste
- Replace all or part of the ricotta with chèvre.
- Add red pepper flake or sliced fresh hot pepper.
- Mash a few anchovies in with the garlic.
- Include toasted, rough chopped pine nuts or walnuts, à la pesto.
- Toss in a little chopped fresh spinach.
A few variations that don't meaningfully increase the amount of effort: