Wow! What a harvest! So many beautiful tomatoes and sweet peppers right now, we hope you'll load up in your shares this week!
Here's a very simple way to use up a lot of those nice, ripe summer tomatoes without spending much time cooking (adapted from the NYtimes "no-recipe recipes"):
Start by cutting up your tomatoes into reasonably sized chunks. Put them into a nice ceramic bowl that you’ll use to serve the pasta, add salt and pepper with some generosity, and let them sit for at least 10 minutes. Pour in some good olive oil. You’ll want maybe a third of a cup. That’s your sauce.
Set some spaghetti to boil in water so salty it tastes like the sea. Next, throw some slivers of red onion into a little bath of ice, water and salt. Tear fresh basil and set out a good handful of arugula. Use a vegetable peeler to make long strips of a semihard cheese with some character, like manchego. Drain the pasta and toss it with a little more olive oil or butter if the tomatoes are bland. Introduce the tomatoes, toss again and add in the rest. Give it one more gentle toss, and don’t forget a lot of black pepper, grated Parmesan or a shake of red-pepper flakes. Wahlah!
