by Evan Kleiman compliments Fine Cooking
This has become my favorite summer sauce, its’ simple, quick, and showcases those fresh, sweet tomatoes!
2 lb. ripe tomatoes (about 3 large or 4 medium), cored and cut into 1/2-inch dice (about 4 cups)
1/2 cup good-quality extra-virgin olive oil
1/3 cup roughly chopped fresh flat-leaf parsley or basil
1 tsp. minced garlic (1 medium clove) 1 Tbs. coarsely chopped fresh thyme
1/4 tsp. freshly ground black pepper Pinch crushed red pepper flakes (optional)
Combine all of the ingredients in a non-reactive bowl large enough to hold the tomatoes and the cooked pasta; mix well. Let the sauce sit at room temperature for at least 30 minutes and up to 3 hours.
Toss the sauce with just-cooked pasta. Adjust the seasoning to taste with salt and pepper and serve immediately.