Lazy Summer Heirloom Tomato Pasta Recipe

IT’S SO, SO EASY

AND SO, SO TASTY

This is my FAVORITE summer go-to recipe because it is SO GOOD, so easy, and tastes better if you make ahead, which makes it the PERFECT dish to make for guests. I literally cut the tomatoesa few hours ahead of time, then make the pasta an hour of so before guests come over, mix together and let sit in the pot I cooked the pasta in. EASY PEASY and a real crowd pleaser.

This dish also tastes amazing the next day as leftovers for lunch (hot or cold!).

“This dish epitomizes the laziness of summer: It’s as simple as folding a handful of fresh ingredients into cooked pasta. Use the ripest tomatoes you can find and you’ll be rewarded with a flavorful sauce that gives cooked tomato sauce a run for its money.

Orecchiette are an ideal match for this dish because they hold the sauce perfectly. If you can’t find them, use penne rigate, farfalle, campanelle, gigli, or gemelli.

Game plan: The tomatoes get tastier the longer they sit, so if you have time, you can complete step 1 up to 3 hours before serving. If not, the dish will still be delicious, but you’ll probably need a little pasta cooking water to help things along. And remember not to refrigerate the tomatoes, which will degrade their flavor and texture.

Cut tomatoes into small dice. Combine tomatoes and any accumulated juices with olive oil, salt, and pepper in a large nonreactive bowl, stir gently to coat well, and let sit at room temperature at least 10 minutes or up to 3 hours before serving.
When tomatoes are ready, add olives, basil, and garlic and mix until well combined. Bring a large pot of salted water to a boil and cook pasta according to the package directions. (If the tomatoes have not let off a lot of juice, reserve 1/4 cup of the pasta cooking water before draining.)
Toss warm pasta with tomato mixture, adding pasta cooking water as needed. Fold in feta and serve.