Gourmet Magazine
- 1 small garlic clove
- 4 large tomatoes
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
- ½ teaspoon sugar
- ½ teaspoon black pepper
- 1 pound dried capellini (angel-hair pasta)
- 4 tablespoons Penzey's Italian herb mix
- Finely grated Parmigiano-Reggiano cheese
- Sprinkling of olive oil
Mince garlic with a pinch of salt to make a paste. Core and coarsely chop the tomatoes. Add the garlic paste, lemon juice, salt, sugar, pepper, and herb mix to the tomatoes. Mix together and let stand for 10 minutes.
While tomatoes stand, cook pasta in boiling salted water uncovered until al dente, approximately 2 minutes. Drain water and immediately add to the tomato mixture, tossing to combine.
Sprinkle with cheese and olive oil. Serve within 2 hours.