Our markets are bursting with Creole tomatoes, an heirloom variety eagerly anticipated each year. And every summer I use them for this fresh, flavorful pasta. It's an easy recipe, one that can be whipped up on a busy weeknight, but perfect for lazy days and dinner guests as well. And If you don't have Creole tomatoes in your area, any type of heirloom tomato will elevate this simple dish.
Summer Pasta
1 pound thick spaghetti (dry)
6 chopped heirloom tomatoes
1 seeded and chopped jalapeno pepper
1/2 cup chopped basil leaves
1/2 cup grated Parmesan cheese
4 ounces crumbled goat cheese
Salt and freshly ground pepper
1/4 cup olive oil
1. Cook the spaghetti according to package directions. Drain when done and set aside.
2. Combine the chopped tomatoes, jalapeno, basil, goat cheese, and olive oil.
3. Pour the tomato mixture into a large saucepan, add the drained pasta and Parmesan cheese and toss over medium heat just until heated through.
4. Season to taste with salt and freshly ground pepper.
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