Pasta with Fresh Tomatoes

We've been getting beautiful cherry tomatoes every week from our CSA.  I kind of hoard them and try not to use them until the end of the week.  I feel like I should always have tomatoes around in the summer and every week I'm afraid that it will be the last week for tomatoes!  It's been such a brutally hot summer that I know they are coming to an end and I might cry when that happens.

But with a whole bowl of the little gems staring at me and no idea what I was making for dinner, I turned to this pasta recipe.  It really highlights the sweet, delicious tomatoes because you don't cook the "sauce" (tomatoes) at all.  You just toss the tomatoes with oil, basil, parsley, garlic, salt, and pepper.  When the hot pasta is added to the mixture, everything begins to meld together and you have a dish full of summer on your hands!  Definitely whip this up on a hot summer night before we say good-bye to summer tomatoes for another year.

Pasta with Fresh Tomatoes
Printable Version

1 pint cherry tomatoes, finely chopped
¼ cup fresh basil leaves, chopped
1 tbsp. parsley, minced
2 cloves garlic, minced or pressed
¼ cup extra-virgin olive oil, plus more for drizzling
Coarse salt and freshly ground pepper
~¾ lb. pasta
Freshly grated Parmesan cheese, for serving

1. Bring a large pot of salted water to a boil. Add pasta, and cook according to package directions for al dente.
2. In large bowl, combine the finely chopped tomatoes, basil, parsley, and garlic. Mix together with oil and season with salt and pepper.
3. Drain pasta, and add to the bowl with tomato mixture. Serve with cheese.

from Martha Stewart