- 14 oz (400g) penne cooked al dente, never overcooked
- 2.2 lbs (1 kg) organic ripe tomatoes sliced into half-moons, about 5-6 large/8-10 medium
- 1 big handful fresh basil leaves, use one third sliced in early and keep the rest for the finish
- 14-16+ oz gouda, shredded generously
- 8-12+ oz parmesan, shredded generously, plus more for finishing
- extra virgin olive oil, as much as feels right (at least 1-2 cups)
- aged balsamic vinegar, as much as feels right (at least 1 cup)
- sea salt + freshly cracked black pepper
- capers (optional)
- Start with the tomato base. In a wide bowl, combine the tomato half-moons with salt, pepper, a generous pour of olive oil and balsamic, and one third of the basil sliced into ribbons and optional capers if desired. Let rest for 30-45 minutes at room temperature so the tomatoes soften and release their juices.
- Cook the pasta. Boil the penne until al dente, drain well, and add immediately, while still warm, to the tomato base. As you add the pasta, layer in shredded Gouda and parmesan so the heat pulls them into the mixture.
- Assemble with care. Toss gently so pasta, tomatoes, and cheese mingle into a creamy, tangy coating. Taste and adjust with more olive oil, balsamic, or salt/pepper until balanced.
- Mix in the remaining basil, sliced into ribbons.
- Add another sprinkle of Parmesan. Serve warm or at room temperature, never fridge cold.
-Alessandro Ceccarelli Hodel