Tomato season is our favorite time of year and we at DiAnoia’s Eatery like to make the most of it. Every summer, we grab as many local heirloom tomatoes as we can from Churchview Farm and other local Pittsburgh area farms and we feature one of our favorite pasta dishes, the Heirloom Tomato Tripoline. When you get a batch of good tomatoes and are looking for something delicious, try making this dish from chef Dave Anoia with the recipe below.
Heirloom Tomato Tripoline
- 4 whole large heirloom tomatoes cut in 8th
- 1 oz chopped garlic
- ½ pound butter
- 12 sprigs of fresh basil ripped in large pieces
- 1 ½ cup grated Parmigiano Reggiano Cheese
- 1 # dried tripoline pasta or dried pasta of your choice
- Salt to taste
Bring a medium sized pot with water up to a boil on high heat.
While the water is coming to a boil, in a separate large saute pan add the butter and let it begin to melt, then add the garlic and tomatoes and simmer until the tomatoes begin to break down. Stir the tomatoes and butter so they incorporate and don’t burn.
When the water is up to a boil add your pasta and cook until al dente.
Remove the pasta and place in the pan with the tomatoes and butter. Add a little of the pasta water and cook for 2 minutes to bring everything together.
The sauce should be running at this point.
Add the basil and while tossing add 1 cup of the Parmigiano Reggiano cheese and the sauce will thicken and stick to the pasta. After the cheese is added taste for salt.
Place in a large serving bowl and dust with any left over ½ cup of Parmigiano cheese and enjoy!