Today's excerpt from Diary of a Tuscan Chef is the recipe for Pasta alla Moda di Mezza Estate, which is a Midsummer-Style Pasta. This dish is perfect for the warm weather summer months that are upon us, and is delicious served warm or cold. Try this truly Italian dish in your own cucina to add some Tuscan flavor to your summer!
Pasta alla Moda di Mezza Estate
Midsummer-Style Pasta
(SERVES 4 AS AN APPETIZER)
4 medium, ripe tomatoes
1 tablespoon kosher salt
3 quarts water
1 ½ tablespoons plus 2 teaspoons salt
½ tablespoon each finely chopped fresh oregano, thyme, marjoram, and basil
½ bunch arugula, washed and chopped
½ teaspoon crushed red pepper flakes
2 small cloves garlic, peeled and crushed
3 tablespoons extra-virgin olive oil
½ pound fusilli or other short pasta
4 tablespoons freshly grated Parigiano-Reggiano cheese
Chop the tomatoes and layer them in a colander. Sprinkle them with the kosher salt and let them sit for 2 hours, stirring occasionally. This will draw the extra water out of the tomatoes and make their flavor more intense.
In a large pot, bring the water to a boil, then add 1 ½ tablespoons of the salt. Transfer the tomatoes to a bowl large enough to hold all the ingredients, and add the remaining 2 teaspoons of salt, the herbs, arugula, red pepper flakes, garlic, and olive oil. Cook the pasta until it is al dente, then drain and toss it with the sauce and the grated Parmigiano-Reggiano. Serve. (This dish is also good served cold.)
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