Fresh Tomato Pasta

• 2 pounds Fresh Tomatoes, Several Varieties
• 1 teaspoon Sea Salt
• 2 Tablespoons Extra Virgin Olive Oil
• 1 Tablespoon Red Wine Vinegar
• 1/2 teaspoons Crushed Red Chili Flakes
• 1 teaspoon Oregano, Dried
• 1 teaspoon Basil, Dried
• 1/2 cloves Garlic, Grated
• 6 ounces, weight Whole Wheat Pasta
• 2 Tablespoons Fresh Basil Leaves, For Garnish
• 4 Tablespoons Fresh Parmesan Cheese, Grated (optional)

1. Wash and roughly chop and/or slice fresh, room temperature tomatoes.
2. Place in a colander and sprinkle with sea salt.
3. Let sit for 15 minutes or so.
4. Some juice will drain, concentrating the tomato flavor.
5. Transfer tomatoes to a large non-reactive bowl.
6. Add olive oil, red wine vinegar, dried chili flakes, dried oregano and basil.
7. Go ahead and break up the tomatoes just a little bit.
8. Grate the garlic into the tomato mixture.
9. Meanwhile, heat 2 quarts of salted water to a full boil for the pasta.
10. Cook pasta according to package directions.
11. Drain but do not rinse.
12. When pasta is drained well and still hot, gently fold pasta into the fresh tomato mixture.
13. Garnish with fresh basil leaves and parmesan cheese, if desired.
14. Serves 3.

fresh tomatoes, salt, olive oil, red wine vinegar, red chili flakes, oregano, basil, garlic, pasta, fresh basil, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/fresh-tomato-pasta/ (may not work)