2 pounds ripe Florida tomatoes
1 pound whole-wheat linguine (or your favorite pasta)
3 cloves garlic, minced
½ bunch fresh basil, hand torn (or 1 tablespoon dried)
½ cup olive oil
1 lemon, zested and juiced
Freshly grated Parmesan cheese
Sea salt and fresh ground pepper, to taste
Wash and rinse tomatoes. Dry tomatoes, then core and cut in half. Use a spoon to remove most of the seeds. Chop tomatoes coarsely. Add chopped tomatoes to a colander, sprinkle with a few pinches of salt and let them sit so they can release some of their water (this should only take a half an hour and can be done ahead of time). Combine drained tomatoes, olive oil, lemon juice, lemon zest and garlic into a large sauté pan. Heat tomato mixture over low heat (the idea is to warm the mixture and not cook it). Cook and drain pasta according to package directions. Combine pasta and tomato mixture together in a bowl. Add fresh basil and Parmesan to pasta dish. Taste for seasoning and adjust with kosher salt and fresh ground pepper. Serve warm with crusty bread or chill for later.
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