1/2 CUP extra-virgin olive oil
1 large clove of minced garlic (pref. not garlic in a jar)
1/4 tsp. freshly ground black pepper; more to taste
1/4 to 1/2 tsp. crushed red pepper flakes, depending on spiciness you prefer
1 tsp. kosher salt, more to taste
In a bowl large enough to hold chopped tomatoes, herbs and pasta, whisk above ingredients and let sit to infuse flavors, while chopping herbs and tomatoes.
1/4 CUP chopped fresh flat-leaf parsley
1/4 CUP chopped fresh basil
1 heaping TBS coarsely chopped fresh thyme
3-4 CUPS tomatoes, cherry tomatoes cut in half, or large to med. tomatoes cored, most of the seeds removed cut in med. dice
1 lb. Pasta – sugg. Farfalle (bow tie), Campanelle, Conchiglie, Pipe Rigate
Toss chopped herbs and tomatoes in oil mixture. Mix well and let sit at room temp for at least 30 minutes, up to a couple hours. Start water to boil the pasta! A pound of any pasta with ridges or holes to hold all the good stuff will work well. Cook pasta to al dente, not too soft!
Place just drained pasta on top mixture in boil, and toss well. Pasta should be warm so that the oils and flavors latch onto the pasta. Taste and add salt and pepper as needed and preferably serve immediately. You can also cover to serve later.
Variations:
Above recipe can stand on it’s own, however, if desired add extra flavors. Here are some suggestions to toss in at the end when you add the pasta:
pancetta or bacon cooked down to crispy, chopped into bits
grilled chicken tenders cut into chunks
1/8 cup olives (gourmet black or green), chopped roughly
1/4 cup shaved Parmesan
1/2 cup crumbled goat cheese
a few tablespoons of sun dried tomatoes in olive oil, chopped
grilled chicken, chopped roughly
1/2 yellow or orange pepper, small dice
