Every year around this time, when tomatoes begin to ripen on the vine, I become obsessed with this beautiful fruit. Maybe it's because this is the only time of year when you can bite into it like an apple, and it really needs nothing else.
So when cooking with tomatoes at the height of their season, I try to keep things simple so as not to detract from their natural flavor. For me, the tomato is a culinary miracle, bursting with the energy of the sun that ripened it.
This simple sauce is a celebration of that magic. It's been a classic, first in my restaurant, and now in my life for over 20 years.
It's my absolute pleasure to pass this incredible sauce onto you.
Pasta With Fresh Tomato, Goat Cheese & Arugula
- 1 lb. thin linguine or spaghetti (gluten-free or regular)
- 2 pints cherry tomatoes, cut in half
- 4 Tbsp. goat cheese (or more to taste)
- A small handful of baby arugula
- 4 Tbsp. extra virgin olive oil (enough to cover the bottom on the pan)
- 1/4 cup of broth (vegetable or chicken)
- 1 garlic clove, finely chopped
- A pinch of red pepper flakes (optional)
- Salt and pepper to taste
Cook pasta according to package directions. Drain, place into a bowl and set aside.
In the meantime, place a large skillet over medium heat. Add oil and heat until hot but not smoking.
Add the tomatoes and cook for about 5 minutes, or until they just begin to soften.
Add the garlic and cook for about 30 seconds or until it begins to color.
Add the broth, reduce the heat and cook for a couple more minutes until the broth is well blended with the juice from the tomatoes. Season with salt and pepper.
Next add just enough liquid from the skillet to moisten and coat the pasta. Toss with the pasta and check to see if more salt is needed.
Divide the pasta onto individual plates or onto a serving platter. Top with the remaining sauce, and dot with the goat cheese and the arugula.