Spaghetti with Heirloom Tomatoes, Feta and Basil

As time goes on I find myself grilling less and less. Meat seems to be disappearing from my daily diet and being replaced by delicious sun-ripened tomatoes and every other conceivable vegetable known to man. Well that may be a slight exaggeration but I am working my way through the farmers market step by step, all the while complaining of the lack of zucchini flowers....wink...wink...As mentioned in my previous post I got my hands on some delicious Heirloom tomatoes over the weekend that have been making their way into my meal planning. While the wild world of global trading means that we now have access to many fruits and vegetables year round, somehow sun-ripened fruits and vegetables just taste better when you they are in season. That is a no brainer.

With my bounty of heirlooms I decided I had to prepare my all time favourite pasta dish for this weeks Presto Pasta Nights. They are so sweet and delicious and every colour of the rainbow. The rich tapestry of colours, the diversity and depth of their flavour, and the general beauty of these tomatoes provide an experience that your average grocery store tomato just can't match!!! I am therefore submitting this dish to Ruth over at Once Upon a Feast . This week the event is being hosted by Helen from Fuss Free Flavors



** Spaghetti with Heirloom Tomatoes, Feta and Basil**

8 ounces spaghetti
2 tablespoons olive oil, plus more for tossing the pasta
3 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1 pound heirloom tomatoes, chopped (all colours and varieties)
3 tablespoons fresh flat-leaved parsley, chopped
2 tablespoons capers, drained (optional, but good) ( I substituted finely chopped red onion)
2 tablespoons wine vinegar
15 basil leaves, thinly sliced
Sea salt and freshly ground pepper to taste
4 ounces feta cheese, crumbled (about I cup)

***************************
Bring a large pot of salted water to a boil. Stir in spaghetti and cook until al dente, 8 to 9 minutes. Reserve a cupful of the pasta cooking water, then drain the spaghetti, drizzle lightly with olive oil, toss to coat. Set aside.

In a bowl combine heirloom tomatoes, garlic, red pepper flakes , parsley, capers (or red onions), vinegar,basil, and season with salt and pepper. Place a skillet over medium-high heat; add enough of the reserved pasta water to make the pasta slippery, and cook for about 2 minutes, tossing the spaghetti to combine all the ingredients, until slightly warmed through. Serve warm or at room temperature, topped with the crumbled feta cheese.

Serves 4 - 6