BARRY SAYS: When we started writing these monthly food features almost six years ago, the idea was to focus on both the fresh items available locally and the products at area ethnic markets that some might think are unusual. At least to them.
The idea being to showcase new things. I wouldn't say there is anything new with this dish, but it sure is good.
KELLEY SAYS: Very true. There isn't much new about mixing fresh produce with a little olive oil and pasta. It's a pretty classic dish, and since tomatoes and basil are easily available at area markets, we went with that. A quick trip to the Chattanooga Market provided what we needed, including a loaf of garlic bread. I had picked up a wedge of good parmesan the day before, and we had some good olive oil already from Olive Chattanooga.
BARRY: One of the things Kelley said while preparing this was that you can easily adjust it any way you want. You could add more tomatoes or more garlic.
KELLEY: Right, it is very simple.
BARRY: I loved being able to really taste the freshness in every bite.
Using fresh tomatoes and basil with some quality olive oil makes all the difference in this easy-to-make pasta dish.Tasty Tomato Pasta
4 large, fresh heirloom tomatoes, diced
2 full sprigs of fresh basil chiffonade (see note)
1 large clove elephant garlic, diced
1/2-3/4 cup fresh parmesan
1 1/2 tablespoons olive oil
Salt and pepper to taste
1 8.8-ounce box Cipriani spaghetti noodles
Olive Chattanooga's Meyer lemon-infused olive oil
Cut the tomatoes into 3/4-inch cubes. Place in strainer, and let liquid drain into a bowl. (I plan to use the juice for something in the future because it was so tasty.) Chiffonade the basil (cut into long, thin strips), and set aside. Saute tomatoes and garlic in oil in a saute pan. Bring water to a bowl, and cook the pasta al dente.
When tomato mix has cooked, add one ladle full of pasta water to mix, along with a little of the basil.
Strain pasta, and add tomato mix to cooked pasta, stirring in basil before plating. Top with shredded parmesan and a drizzle of the lemon olive oil, and serve.
Note: Chiffonade, which means "little ribbons" in French, is a slicing technique in which herbs or leafy green vegetables are cut into long, thin strips. This can be accomplished by stacking the leaves and rolling them tightly, then slicing the leaves perpendicular to the roll to produce the finely cut strips.
Contact Barry and Kelley Courter at bcourter@timesfreepress.com or 423-757-6354.