Chef Joe Simone was here from Simone’s Restaurant to make Pasta with Fresh Tomatoes & Goat Cheese.
4 cups chopped fresh, local tomatoes
3 cloves garlic, peeled and thinnly sliced or chopped
1/4 cup loosely packed fresh Basil leaves
1/4 cup Extra Virgin Olive plus additional as needed
Generous pinch Kosher Salt to taste
1 pound Angel Hair Pasta I prefer DeCecco
4 ounces goat cheese, crumbled
A few hours before serving toss the chopped tomatoes with the slivers of garlic, the basil, and a very generous pinch of salt. Add 1/4 cup olive oil and toss to combine. Taste the juices for seasoning. Cover loosely and leave on your counter for 2-3 hours. Or you could make the evening before serving and store covered in your fridge.
When ready to serve bring a large pot of cold water to the boil. Meanwhile add the tomato mixture to a large skillet and bring to a bare simmer. Off the heat on the tomatoes until the pasta is added.
When the pasta water comes to the boil add a generous pinch of salt and then the pasta. Cook for about 2 minutes stirring often until the pasta is approaching al dente.
Reserve 1-2 cups of the pasta water and then drain. Add the pasta to the tomatoes in the skillet and simmer for 1-2 minutes until the pasta is cooked. Add some pasta water as necessary. Finally add the goat cheese and toss to combine. Taste for seasoning and serve hot or warm.