Penne Pasta with Heirloom Tomatoes

This recipe serves:  4

4 heirloom tomatoes, cored and coarsely chopped
1 pint heirloom cherry tomatoes, halved
2 tablespoons red wine vinegar
1 1/2 tablespoons extra virgin olive oil
1 tablespoon chopped basil leaves
pinch sugar
salt to taste
freshly ground black pepper
1 pound penne pasta
2 tablespoons toasted pine nuts
2 tablespoons Parmesan cheese shavings
1. In a mixing bowl, combine the tomatoes, cherry tomatoes, vinegar, oil, basil, sugar, salt and pepper. Allow the bowl of tomatoes to stand at room temperature while you prepare the pasta. (This can be made in advance and stored in the refrigerator for up to 2 days.)

2. Bring a large pot of salted water to a boil. Add the penne pasta and cook until it is al dente, about 8 to 10 minutes. Drain and transfer the pasta to a large serving bowl.

3. Drain the tomatoes and reserve the excess liquid. Pour the tomato liquid over the pasta. Toss the penne with the liquid and half of the tomatoes. Arrange the remaining tomatoes on top of the pasta. Garnish with pine nuts and Parmesan shavings. (This can be made a day in advance and stored in the refrigerator.)

4. Serve at room temperature or slightly chilled.

Serving Size: 1 bowl

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