Sun 24 Feb 2008
I do believe that Ed found this recipe originally and I’ve made it a million times. The new twist is to use the trendy and delicious heirloom tomatoes. Not only is their taste 100 times better than traditional tomatoes, but using various different colors also makes the dish much more visually interesting.
Ingredients
- 8 heirloom tomatoes of different colors
- 1/2 package of pasta (any type of short pasta, like shells or penne)
- 4 T of extra virgin olive oil
- 3 T of red wine vinegar
- 2 cloves garlic, minced or crushed
- 1 package chevre goat cheese
- 10 leaves basil, sliced
Directions
Score the top of each tomato and blanch for about 30 seconds in boiling water. When the skin starts to separate at the top of the tomato, pull them out and cool them under cold water. In the same water as you boiled the tomatoes, throw in the pasta (this saves a little time and doesn’t waste water).
In a large, heat-safe large bowl, mix the olive oil and garlic. Start cleaning the tomatoes by removing the skins and seeds. 
Chop the cleaned tomatoes and add to the bowl. Add the vinegar and salt and pepper to taste. Mix.
Place the bowl on top of the pot with the boiling pasta to warm the mix. Crumble the cheese over the tomato mixture.
When the pasta is done, remove the bowl and drain the pasta. Mix the tomato mixture to combine the cheese in. Then add in the hot pasta and the basil. Stir and serve.