Valleybrink Road's Heirloom Tomato Summer Pasta
Barrett of Valleybrink Road is one of our favorite #glowbabes. Everything she makes (see her incredible salad recipes) is D.E.L.I.C.I.O.U.S. and that's because she uses simple ingredients in their best form, and she knows how to make it all just right.
We asked her to make us a summer dish and boy did she deliver. Bursting with seasonal heirloom tomatoes, fresh garlic, basil, and good olive oil (this is key!) this pasta dish is a quintessential summer dream. The heirloom tomatoes along with olive oil create the pasta sauce here, and because it's all uncooked the flavors stay bright and fresh. Mmm!
Summer Pasta with Heirloom Tomato Sauce and Ricotta Salata
- 1 box paccheri shaped pasta or a rigatoni (I used the organic brand Baia Pasta)
- 3 large or 5 small heirloom tomatoes, stem removed and diced
- 5 small cloves of garlic
- 1/4 cup unfiltered olive oil
- large handful of basil leaves sea salt
- freshly ground black pepper ricotta salata
1. Place a large stock pot of water over high heat and bring to a boil.
2. While you are waiting for the water to boil, assemble the sauce.
3. In a large bowl, place the diced tomatoes with all of the seeds and juice. With a garlic press, press the garlic into the bowl. Add the olive oil. Taste. Season with sea salt and black pepper. Taste. Add more olive oil, sea salt, and pepper as necessary. Tear or chop the basil, adding it to the bowl. Reserve a little basil for garnish.
4. Once the water is boiling, season it with sea salt and add the pasta.
5. Cook until al dente. Immediately remove the pasta, scooping it into the bowl with the tomato sauce. Stir to coat. Taste. Season with salt if necessary.
6. Pour the pasta into a large serving bowl and grate a generous amount of ricotta salata on top. Finish with a little sprinkle of basil.
Make this recipe, instagram it, and make sure to tag @howyouglow // #howyouglow // @valleybrinkroad // #vbrfood
Photography by: Emily Knecht