LIGHT CHERRY AND HEIRLOOM TOMATO PASTA

SERVES 4

1 pound (450 g) linguine, or pasta of choice ⅓ cup extra-virgin olive oil

3 large garlic cloves, minced

4 cups cherry tomatoes, halved

2 large heirloom tomatoes, sliced

½ tsp chili flakes

Sea salt and freshly ground black pepper

¼ cup freshly grated Parmesan cheese, plus more

for serving ¼ cup fresh basil, roughly chopped ¼ cup lightly toasted pine nuts, chopped

Bring a large pot of generously salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta, making sure to reserve ¼ cup of the pasta water.

Heat the olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 2 minutes. Add the cherry tomatoes, heirloom tomatoes, chili flakes, and salt and pepper to taste. Cook for 5 to 8 minutes, stirring occasionally, until the tomatoes start to burst. Pour in the pasta and reserved pasta water and cook for an additional 2 minutes. Add the Parmesan, basil and pine nuts, and toss to coat the pasta evenly.

Serve in a large shallow bowl and top with more Parmesan, if desired.

Tip To elevate the presentation of this dish, use a fork to twirl the linguine into individual nests (portions) in the serving bowl, plating the pasta for your guests like a pro.