farfalle salad with fresh tomatoes

farfalle al pomodoro crudo

4 first course servings

A perfect pasta for showing off your ripe, garden fresh tomatoes. To watch this salad being made by La Cucina Italiana's food editor, Mindy Fox, click here





Bring a large pot of salted water to a boil. 

Meanwhile, combine tomatoes, 1 tablespoon oil and ¾ teaspoon fine sea salt in a large bowl; toss to combine. 
Cook pasta in the boiling water until al dente. Drain in a colander, then spread on a rimmed baking sheet or in a large baking dish, drizzle with remaining 2 1/2 tablespoons oil and toss to coat. Let pasta cool to room temperature. 
Divide pasta among 4 serving plates. Top with tomatoes and a few small spoonfuls of their juices. Dollop with cheese and sprinkle with basil, then drizzle with oil and season with coarse sea salt and pepper to taste.