When you’ve got fresh heirloom tomatoes fresh off the vine and bursting with summer time goodness, there isn’t much needed to improves them.
- 3 lbs assorted meaty heirloom tomatoes, cored
- 12 oz farfalle pasta
- 1/2 cup extra-virgin olive oil
- 8 garlic cloves, thinly sliced
- 1/4 teaspoon hot pepper flakes
- 1/2 cup chopped flat-leaf parsley
- 1/2 cup fresh basil leaves, torn
- 2 tablespoons chopped chives
- 1 1/2 teaspoons salt
- 1 teaspoon grated orange zest
Set up a large bowl of ice water.
Bring a large pot of water to a boil. Add the tomatoes, a few at a time, and cook for 10 seconds until the skins loosen. Scoop them out with a slotted spoon and transfer to the ice water. (let the pot of water stay at a boil) Peel the tomatoes, halve them, and squeeze juice and seeds through a fine-mesh sieve set over a bowl. discard the seeds. Coarsely chop the tomatoes and add them (and any juices) to a bowl.
Salt the boiling water, add the pasta to the pot, and cook according to package directions, drain.
Meanwhile, in a small skillet, heat the oil, garlic, and hot pepper flakes over medium-low heat until the garlic is tender, about 5 minutes. Whisk the oil mixture into the tomatoes until well combined. Add the pasta, parsley, basil, chives, salt, and orange zest and toss again. Adjust salt if necessary.