by Caitlin Saniga
- 4 medium heirloom tomatoes, the more colorful, the better
- 2 tablespoons extra-virgin olive oil, plus more
- salt and pepper, to taste
- 2 shallots
- 4 garlic cloves
- 1/4 cup basil leaves
- 1 8-ounce package spaghetti
Chop the tomatoes and place them in a large bowl, along with their juices. Drizzle the olive oil over top, and season well with salt and pepper. Let the tomatoes rest.
Mince the shallots and garlic. In a small saucepan, heat a couple splashes of olive oil over medium heat. Add the shallots, season with salt and pepper, and cook until softened, about 5-7 minutes. Next, add the garlic and cook until fragrant, about 1 minute. Remove from the heat, and add to the bowl with the tomatoes. Tear the basil leaves, and add them to the bowl. Stir to combine, and let rest while preparing the pasta.
Cook the pasta according to package directions, and drain. Add the pasta to the bowl with the tomatoes, and toss well to coat with the sauce. Divide among 4 bowls, and serve warm.
Makes 4 servings.
Recipe adapted from: Mission Delectable