PENNE WITH TOMATOES, OLIVES, LEMON, AND BASIL

PENNE WITH TOMATOES, OLIVES, LEMON, AND BASIL image

Yield 2-4 people

Number Of Ingredients 11

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1 1/2 lbs. ripe tomatoes, 1 + varieties
3 T. finely diced shallot or onion
3 T. torn basil leaves
1 T. chopped parsley
20 Nicoise olives, pitted and chopped
Grated zest of 1 lemon
2 garlic cloves, minced
2 pinches red pepper flakes
3 T. extra virgin olive oil
Salt and freshly milled pepper
8 oz. penne, conchiglie, or rigatoni

Steps:

Bring a large pot of water to a boil for the pasta. Plunge in the tomatoes for 10 seconds, then peel, halve, gently squeeze out the seeds, and chop into 1/2-inch pieces. Combine the tomatoes in a large bowl with the shallot, basil, parsley, olives, lemon zest, garlic, pepper flakes, and oil. (This sauce can sit for an hour before being used.) Add salt to the boiling water and cook the pasta until al dente. Drain and add it to the tomatoes. Toss gently with a wide rubber scraper. Divide among pasta plates, season with pepper, and serve.