For me, one of the great ways to use fresh sun kissed summer tomatoes is to prepare with them pasta. Simple aromatics, such as sage and garlic, will make the dish incredibly flavorful; and pine nuts will add a nice crunchiness.
This pasta is ideal for busy weeknights. It is easy to prepare – the whole process will take no more then 30 minutes. A ‘company’ of tomatoes, sage, garlic, and pine nuts creates a pleasing combination.
As for the sage – this herb has a fairly strong flavor when used fresh, but it magically transforms into a delightful crunchy treat when fried in oil. Actually, in this recipe, the olive oil absorbs the flavor from the sage leaves and garlic. And this fatty fragrant liquid makes the pasta special.
If your tomatoes are not so sweet, you probably need to add a pinch of sugar to balance the sweetness. If you don’t have sage leaves, use parsley instead – it still will be great flavorful pasta as fried parsley leaves also add plenty of taste to the dish.
Bring a large pot of generously salted water to a boil over high heat. Add pasta and cook it to al dente.
While the pasta is cooking prepare tomatoes. Cut the tomatoes in quarters, and then cut each quarter across in half.
In a wide pan heat 1-2 tbsp. of olive oil. Add tomatoes, salt, pepper and cook them on high heat until slightly charred.
Move the tomatoes to one side of the pan; lower the heat to medium, add the sage leaves and cook for 30 seconds.
Add the garlic slices and pine nuts and cook for another 30-45 seconds.
Drain the pasta, add 1-2 tbsp olive oil and stir.
Serve the pasta topped with tomato chunks, sage leaves and garlic. Sprinkle with the pine nuts, and, optionally, drizzle with extra virgin olive oil.
Optionally, sprinkle with Parmesan flakes.
Cook with pleasure and enjoy the world!