Scenes from this weekend’s greenmarket:
When you have produce as fresh and stunningly beautiful as these, you don’t really need to do too much to bring out the best in them.
3 large heirloom tomatoes, diced
1 tablespoon fresh mint, chopped
a pinch of sea salt
a pinch of freshly milled black pepper
good-quality extra virgin olive oil
1 tablespoon cow’s milk ricotta cheese
Prepare pasta according to package directions.
Make the sauce while the pasta cooks. Combine heirloom tomatoes, mint, salt, pepper and olive oil in a large bowl. Stir thoroughly so that ingredients are well-blended.
When pasta is al dente, drain, then immediately fold into tomato sauce. Toss; taste for salt and pepper. Top with a dollop of ricotta cheese, then serve at once.
Time: 10 minutes, including prep.