Farfalle with Fresh Heirloom Tomato Sauce

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.



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