I’m calling this “Primadona” because you can have it any way you like. This is more of a technique than a recipe (which, as anyone who knows me knows, is how I cook everything). This is about what to do when the summer produce gets so nuts that you have an insanity of riches whether it is from your garden (as these cherry tomatoes were) or because you lost your mind at the farmers market…
Serves 4 – 6
- 1 Pound of Domenico’s most excellent pasta (shape of your choice; I happen to like fettuccini or linguini). Look for it at the Farmers’ Market. Check out Dom’s website. If you don’t live in LA, you will have to settle for some other fresh pasta, poor you…
- Olive oil (really GOOD olive oil; I can’t stress that enough)
- Fresh Garlic – 1 – 4 cloves to taste slivered
- Vegetables (ok, yes, the tomatoes are fruit)
- Sugar snap peas (1/2 pound) – string them!
- 1 to 2 cups cherry tomatoes
- Fresh herbs – what in your garden? Chopped. Save some whole for garnish.
- Basil (lots)
- Red pepper flakes (optional, well this is all optional except the pasta, no?).
- I like Aleppo pepper for flavor and a little bit of a hotter pepper too
- Salt and freshly ground black pepper
- Parmesan – REAL. Parmesan.
Bring a large pot of water to a very full boil. Keep it there. Separate the pasta into the shallow bowl you will serve in. This will keep it from clumping. DON’T COOK IT YET! Set aside. Keep the water boiling.
In a 10 – 12″ skillet over medium high fire heat a couple of tablespoons of olive oil until it starts to shimmer. Add your longest cooking veggie (in this case the snap peas). When they are about 1/2 cooked (just about a minute) add the garlic and cook for another minute. Add the tomatoes (or other veggies, keeping cooking times in mind); season. When the tomatoes start to collapse add the herbs to the skillet and drop the pasta into boiling water. Cook the pasta only to al dente. Drain in a large colander. Do NOT rinse. Shake to lose most of the water. Transfer the pasta to the serving bowl and drizzle with more olive oil. Top with the veggies/sauce, grate Parmesan to taste, garnish, serve and take a bow.