Whole Wheat Angel Hair with Fresh Tomatoes
1/3 box whole wheat angel hair noodles (I favor Barilla)
4 ripe on the vine tomatoes, peeled, seeded, and chopped (I like to stick them over an open flame until the skins pop right off the flesh, becoming super easy to slide off the 'mater; also I seed the tomatoes over a bowl through a sieve to remove the seeds but retain the juices)
1-2 cloves of garlic, minced
2 tbsp olive oil
Salt + fresh ground black pepper
Several basil leave, torn or chiffonade
Parmiggiano-Reggiano
Throw together the tomatoes, garlic, and olive oil. Sprinkle a generous amount of salt (about 1/2 tsp) and add a couple turns of cracked black pepper. Stir well and let it sit while you cook your whole wheat noodles.
Once your noodles are al dente, strain them reserving about 1/4 cup of the cooking liquid. Serve the noodles in a bowl, drizzle some of the cooking liquid on top of the noodles, and top with a heaping amount of the fresh tomato mixture. Give the bowl one more drizzle of olive oil (optional) and top with basil and parmiggiano!
This is the perfect dish to weather these last few summer heatwave days.
Bon appetit!
