SERVES 4 TO 6
This chunky sauce works best with tubular pasta shapes, such as penne or fusilli. The success of this dish depends on using ripe, flavorful tomatoes.
1½ |
pounds ripe tomatoes (about 3 large), cored and cut into ½-inch pieces (see note) |
¼ |
cup minced fresh herbs, such as basil, parsley, cilantro, mint, oregano, or tarragon |
1 |
medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon) |
¼ |
cup extra-virgin olive oil |
Table salt and ground black pepper |
|
1 |
pound penne, fusilli, or other short tubular pasta |
(see note) |
1. Combine the tomatoes, herbs, garlic, oil, and salt and pepper to taste in a medium bowl. Set aside.
2. Bring 4 quarts water to a boil in a large pot. Add 1 tablespoon salt and the pasta to the boiling water and cook, stirring often, until al dente. Reserve ½ cup of the cooking water then drain the pasta and return it to the pot. Add the tomatoes and toss to combine; adjust the consistency of the sauce with the reserved pasta cooking water as needed. Serve.