Summer Spaghetti with heirloom Toamatoes

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Serves 4                                   

1 pound dried spaghetti

Sea salt and freshly ground black pepper

3 tablespoons olive oil

3 garlic cloves, minced

1/2 teaspoon crushed red pepper flakes

2 tablespoons red wine vinegar      

1 pound heirloom tomatoes, diced

2 tablespoons drained capers

15 basil leaves, cut into thin strips

3 tablespoon chopped fresh parsley

Sea salt and freshly ground black pepper

1 cup crumbled Feta cheese

            Cook the spaghetti in a large pot of boiling salted water until al dente, 4 to 5 minutes. Reserve 1 cup of the cooking water and drain the spaghetti.

Heat the olive oil in a large skillet over medium heat until hot, add the garlic and red pepper flakes and cook and stir about 1 minute. Add the vinegar, tomatoes, capers, basil, parsley, spaghetti and cooking liquid and toss gently to warm. Season with salt and pepper and serve warm topped with crumbled feta.