A refreshing recipe inspired by my dear friend, Lisa Karrer. Make this dish in the summer when there is an abundance of great-tasting local tomatoes and capture their juicy and cooling properties.
10 to 12 medium tomatoes, diced
½ cup (120 ml) dill, snipped
½ cup (120 ml) finely chopped basil leaves
½ cup (120 ml) finely chopped parsley leaves
½ cup (120 ml) finely chopped cilantro, including leaves and tender stems
1 bunch chives, snipped
1 bunch scallions, chopped fine
½ to ¾ cup (120 – 180 ml) olive oil
salt and pepper
500 g (1 pound) whole grain pasta, any shape you like
salt and olive oil
1 Combine the tomatoes and herbs in a large serving bowl. Add a generous amount of olive oil and salt and pepper to taste.
2 Cook the pasta according to the instructions on the package, adding some salt and olive oil to the cooking water. Drain the cooked pasta and transfer to a large serving bowl.
Keep the sauce at room temperature and serve alongside hot pasta, accompanied by a green salad.