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1
Bring a large pot of water to a boil and fill a large bowl halfway with ice water.
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2
Remove the tomatoes' stems, cutting out a small circle of skin around them.
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3
Cut a small, shallow X on the bottom of each tomato, just deep enough to puncture the skin.
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4
Lower the tomatoes into the boiling water for 10 to 20 seconds, depending on their ripeness.
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5
(The riper the tomato, the less time is required.)
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6
Use tongs or a slotted spoon to transfer the tomatoes to the ice water.
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7
As the tomatoes cool, the skin will begin to pull away from the flesh.
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8
Peel the tomatoes (the skin should come right off with the aid of a paring knife), halve them crosswise, and squeeze out the seeds.
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9
Cut the flesh into large dice and set aside.
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10
In a bowl that is large enough to hold all of the ingredients, gather the tomatoes, garlic, olive oil, shallots, and both vinegars.
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11
Toss, and season to taste with salt and pepper.
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12
Let marinate at room temperature for 30 minutes to 1 hour.
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13
Bring a large pot of salted water to a boil.
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14
Add the pasta and cook for 2 to 3 minutes.
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15
While the pasta is cooking, taste the tomatoes and adjust the seasoning if necessary.
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16
Drain the pasta, add it to the tomatoes, and toss to combine.
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17
Use tongs to serve the pasta from the bowl, topping each serving with a good mix of tomatoes, then finishing it with some ricotta salata, parsley, Parmigiano, and a dollop of pesto.
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18
For the Basil Pesto:
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19
Bring a pot of salted water to a boil.
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20
Fill a bowl halfway with ice water.
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21
In a small bowl, moisten the bread crumbs with the cream.
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22
Add the basil leaves to the boiling water and blanch for 15 seconds.
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23
Strain them, then plunge them into the ice water to stop the cooking and preserve their bright color.
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24
Gently squeeze as much excess moisture as possible from the basil leaves and place them in the bowl of a food processor fitted with the metal blade.
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25
Add the garlic and 1/4 cup of the olive oil.
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26
Process, adding some of the remaining oil if necessary, until the mixture is smooth and thick.
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27
Add the bread crumb-cream mixture, pine nuts, cheese, cayenne pepper, if using, salt, and black pepper.
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28
Process once again until smooth.
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29
Taste, and adjust the seasoning if necessary.
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30
Transfer the pesto a smal1 bowl, and if not serving it immediately, cover it with plastic wrap, laying the film directly on the surface of the pesto.
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31
VARIATIONS
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32
This pasta is equally delicious cold, which makes it an ideal dish for late-summer picnics.
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33
The shaved ricotta salata can be replaced with crumbled fresh goat cheese or Roquefort.
