Garden Tomato Pasta

5 Cups sliced small heirloom tomatoes

2 Cups chopped fresh herbs (sweet basil, chives)

2 Minced cloves garlic

2/3 Cup extra virgin olive oil

1 Tablespoon sherry vinegar

12 Ounces penne pasta

Sea salt and freshly ground pepper

Freshly grated Parmesan cheese, optional for serving

1. In a large bowl combine the sliced tomatoes, fresh herbs, garlic, olive oil and sherry vinegar. Season with salt and freshly ground black pepper. Stir together and let sit at room temperature to develop flavor.

2. Bring a large pot of salted water to boil, add pasta and cook until al dente, according to package (9-10 minutes).

3. Drain the pasta and put it on top of the tomato mixture and toss.

4. Add the grated Parmesan.


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