Summer Spaghetti with heirloom Toamatoes
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.