The wait is over: Yesterday I picked my first Quail Hill tomatoes, and they were extraordinarily sweet Sun Golds, my favorite. So I quartered them, put them in a bowl with some olive oil, scallions, basil, salt, and garlic, and tossed the raw sauce with the hot pasta. I had half a leftover baguette, so I made some fresh bread crumbs (cut the bread into cubes, give the cubes a whirl in the food processor, toss with some olive oil and salt and bake in a 350 oven until golden, about 10 minutes) to sprinkle on top of each serving. And I couldn't resist drizzling my plate with more fruity olive oil right before digging in. Here is the recipe:
Pasta with Raw Cherry Tomato Sauce
Serves 4
If you don't have bread crumbs, sprinkle some freshly grated Parmesan over each portion.
Salt
1 pound pasta
1 pint cherry tomatoes, quartered
1/4 cup extra-virgin olive oil plus more for drizzling
1/4 cup packed basil leaves, finely chopped
2 scallions (white and light green parts), finely chopped
1/2 garlic clove, finely chopped
Ground black pepper
1/2 cup homemade toasted bread crumbs
1. Bring a large pot of salted water to boil. Cook the pasta until al dente.
2. While the pasta is cooking, combine the tomatoes, 1/4 cup oil, scallions, basil, garlic, 1/2 teaspoon salt, and black pepper to taste.
3. Drain the pasta, letting some of the water cling to it, and dump it into the bowl. Toss to combine, adjust seasonings if necessary, divide among serving bowls, sprinkle with bread crumbs, drizzle with more oil if desired, and serve.
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