Pasta al Pomodoro Crudo

Cherry Tomatoes (On-the-Vine)

I am happy to share this recipe, which is very common in Sicily. The pomodoro sauce is described as "crudo" because the tomatoes and other ingredients are not really cooked - they are bursting with flavor and need only a warming through. (For a variation, you can add 1 tsp of rinsed, drained and chopped capers to the marinade.)

Serves: 4-6
Ingredients:

1 bag cherry tomatoes on the vine, cut in half if small, and quartered if larger

2 large cloves garlic, minced

1 scallion stalk (white part only), finely chopped

1 bunch basil, leaves rinsed and chopped

tsp. freshly ground black pepper

¼ tsp. crushed red pepper flakes

1 cup A&V Sicilian Unfiltered Extra Virgin Olive Oil

ricotta salata for grating

*Optional: Capers in salt – rinsed, drained, and chopped

Directions:

Two hours before serving, combine ingredients in a bowl to marinate.

Bring to boil in large pot of salted water:
1 pound short shaped pasta (like fusili or rotini)

Drain pasta, leaving a little al dente, and set aside.

Pour contents in bowl into a frying pan and warm over medium/low heat for 3 minutes. Add drained pasta and stir gently to amalgamate, 2 minutes more.

Grate fresh ricotta salata cheese on top to taste.