Yield: 6 servings
15 large fresh basil leaves, stems trimmed
4 pounds very ripe summer tomatoes cut in ½ inch cubes
1 cup extra virgin olive oil
2 tablespoons white balsamic vinegar
Sea salt and freshly ground black pepper to taste
1 pound fresh, uncooked spaghetti
3 to 4 ounces Parmigiano-Reggiano cheese for grating
Notes: Fresh basil is essential for both flavor and color in this recipe.
• Choose a buttery olive oil for this recipe.
• Using white balsamic vinegar gives a softer flavor and keeps the color of the tomatoes and basil bright and unmuddied.
1. Place 5 basil leaves in a stack on the cutting board with the largest leaves on the bottom and smaller leaves on top. Roll leaves into a cylinder. Using a sharp knife cut the cylinder into thin pieces. Repeat with all basil leaves. Toss to untangle.
2. Core and dice unpeeled tomatoes into ½-inch pieces, reserving all juices.
3. Place the tomatoes in a bowl and combine with white balsamic, extra virgin olive oil, cut basil leaves, sea salt and black pepper to taste.
4. Cook 1-pound fresh pasta al dente in salted water, approximately 3 to 4 minutes.
5. Strain pasta and combine with tomato and basil mixture.
6. Place on serving platter and grate Parmigiano-Reggiano liberally over the top.