Aug 12, 2010
A very familiar dish to me that's especially delicious this time of year when tomatoes are at their vine-ripened best. I'll often use butter as well as the olive oil, and some fresh basil, parsley and/or chives. Freshly grated Parmesan or Romano is a fine substitute for Asiago. A few crushed red pepper flakes is good too, although I prefer this without. The tomatoes are meant to be fresh and uncooked, briefly tossed with the pasta just before serving. The fresh thyme was new to me, however, and I wasn't so sure I'd like it. I did.
—naples34102
