Blistered Tomato Pasta — The Broken Bread

John and I are going to Italy next month which, for the cuisine alone, will be extremely special for us. In the meantime, I thought it would be fun to make a summer-inspired Italian dish that placed tomatoes, the gems of summer, at the forefront.

As John and I perused the tomato section at our market, I started sharing my idea for this pasta and how I wanted to blister some small heirlooms or something. And as we walked passed a grocer, he began telling us, without turning around or lifting his eyes from his task of sorting vegetables, that his new batch of sun gold tomatoes were the perfect candidate for the pasta I was describing. He encouraged us to taste a couple and we immediately fell in love with their astonishingly and unexpectedly bright and juicy flavor. It was then that I knew I was on to something.

When it came around to putting the pasta together, everything came together so well. Blistering the tomatoes magnifies their flavor and, mixed with some olive oil, coats the pasta to the perfect extent. I incorporated garlic and chili flakes to provide a spicy contrast to the sweetness of the tomatoes. The thyme and garlic breadcrumbs not only provide more dynamic texture, but also a nice herbaceous aroma. Parmesan-reggiano’s distinctive, sharp, and nutty taste completes the dish very well.

I landed on La Crema’s 2015 Monterey Pinot Noir as the ideal complement to this pasta, with its notes of cherry, orange, and rhubarb bringing a welcomed tangy and citrusy aspect to the overall experience. Head over to La Crema’s blog for the full recipe.

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