1 pound tomatoes (about 8 plum tomatoes, 3 large globe tomatoes, or grape tomatoes sliced in half)
1 medium red onion, peeled and chopped
1 large handful fresh basil, chopped
8 ounces sugar snap peas, cleaned and chopped into large pieces
3 to 4 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper to taste
1/2 pound semi-firm to firm cheese, like havarti or asiago, cubed
1 pound dried corkscrew or elbow gluten free pasta
In a large bowl, combine the tomatoes, onion, basil, peas, olive oil, and cheese. Stir gently until combined, and add salt and pepper to taste. Cover the bowl with plastic wrap and allow the mixture to sit at room temperature for at least 10 minutes, up to 6 hours (or as long as you feel comfortable leaving hard cheese at room temperature).
In a large pot of boiling water, cook the pasta according to package directions until al dente. Drain the pasta, and pour the hot pasta over the tomato and cheese mixture, and toss to combine. Serve immediately.
Make ahead option: Prepare the tomato-basil mixture ahead of time, and boil the pasta water ahead of time. Once the water has boiled, turn off the heat and allow it to sit, covered, until you are ready to use it. When are you ready to serve dinner, just turn on the flame again under the pot, and you’ll be amazed how much heat was retained by the water in the pot, and how quickly it returns to a boil. Dinner in a flash.
Originally published on the blog in 2011 (!). Recipe unchanged, photos and some text new.