fit image

Entrees

Athenian Pasta Primavera

Athenian Pasta Primavera

Baked Cod with Chorizo and White Beans

Baked Cod with Chorizo and White Beans

Balsamic Chicken with Roasted Tomatoes

Balsamic Chicken with Roasted Tomatoes

Basil-Lime Chicken Breasts

Basil Lime Chicken Breast

Beef and Black Bean Burger

Beef and Black Bean Burger

Broiled White Sea Bass

Broiled White Sea Bass

Chicken Piccata with Pasta and Mushrooms

Chicken Piccata with Pasta and Mushrooms

Grilled Chicken with Rustic Mustard Cream

Grilled Chicken with Rustic Mustard Cream

Grilled Pork Tenderloin and Apricot Salad

Grilled Pork Tenderloin and Apricot Salad

Healthier Stuffed Peppers

Healthier Stuffed Peppers

Lemon-Garlic Shrimp and Vegetables

Lemon-Garlic Shrimp and Vegetables

Lime Chicken Picante

Lime Chicken Picante

Linguine with Escarole and Shrimp

Linguine with Escarole and Shrimp

Mac & Cheese Makeover

Mac n Cheese Makeover

Pacific Sole with Oranges and Pecans

Pacific Sole with Oranges and Pecans

Salmon with Lemon, Capers, and Rosemary

Salmon with Lemon, Capers, and Rosemary

Sea Bass with Mango and Black Bean Salsa

Sea Bass with Mango and Black Bean Salsa

Seared Scallops with Sauted Cucumbers

Seared Scallops with Sauted Cucumbers

Shrimp with Broccoli

Shrimp with Broccoli

Smoked Paprika Roasted Salmon with Wilted Spinach

Smoked Paprika Roasted Salmon with Wilted Spinach

Spicy Beef with Shrimp and Bok Choy

Spicy Beef with Shrimp and Bok Choy

Summer Tomato Pasta

Summer Tomato Pasta

Serves 2-4, depending on how much you like the sound of slurping

The tomatoes, of course, are the point of this dish. If you have seriously sweet, ripe, juicy tomatoes, smelling as good as girls before the prom, they’re going to do all the work for you. But if your tomatoes aren’t fantastic, well, to be honest, I’d suggest finding a different recipe for dinner.

Ingredients

  • 2 ½ pounds of the ripest tomatoes you can find (a mix of varieties is really nice)
  • 2 handfuls of tender young arugula or flavorful greens of your choice (about 2 loose cups, but whatever)
  • Scant ¼ cup shaved red onion or shallot, as thin as you can cut it
  • 1 pound spaghetti or linguine
  • Extra-virgin olive oil, to taste
  • Salt and pepper, to taste
  • Red wine vinegar, to taste (optional)
  • Parmigiano cheese, to taste

Cut the tomatoes into ½-inch pieces or so, and place, with all their juices, in a large bowl. (Big enough to fit everything in the recipe, plus with lots of room to stir.) Season them generously with salt and pepper, and a millionaire’s splash or two of the nicest olive oil you have. Stir together, and give it a taste. If everything is sweet and lovely but could use just a little more brightness, splash in a little vinegar, too.

Bring a gallon of water to a boil, and add enough salt so that it tastes almost like the sea. Add the pasta and stir.

While the pasta is cooking, lay the greens on top of the tomatoes, and then the onion or shallot slices. Try to arrange them so that they’re in one even layer, so that when you pile the pasta on, the heat will take the raw edge off the onion, and gently wilt the greens underneath. Ingenious, no?

When the pasta is cooked to a perfect al dente, drain it and dump it in the bowl. Now wait! Don’t touch it for two minutes. While you’re waiting, you can grate on the cheese, or, if you really want to get sexy, shave it on in long, thin ribbons that will melt into chewy strands. After two minutes, get in there and give it all a serious stir; the starch from the pasta actually helps to emulsify the oil into the tomato juices, creating a sauce. Taste it, adjust seasoning with salt, pepper, olive oil, or vinegar, and serve right away. You’ve waited long enough!