My favorite thing about pasta is its versatility. If you are out of ideas, or time, or even low on ingredients, you can always boil some pasta and put something on it. You can be creative, or boring; you can be vegetarian, or vegan, or pile on the meat.
With the explosion on the scene of the tomatoes from just one plant, plus all the herbs I can handle, I love to make this dish. This is the way I like it best, but you can vary it according to tastes, what you have on hand, and what appeals at the time. I like the vegetables uncooked, because I don’t want to blunt the fresh taste of the herbs and the tomatoes. But you could easily warm it if that’s what you like. I like the interesting experience of hot pasta with cold (or even room temperature) sauce.
Pasta with Fresh Vegetables
1 large juicy ripe tomato, diced
2 green onions, sliced thinly
1/4 cup chopped parsley
2-3 Tablespoons sliced fresh basil leaves
2-3 slices ham, prosciutto, or pastrami
2 Tablespoons extra virgin olive oil
1 Tablespoon balsamic vinegar
salt and red pepper flakes to taste
2 servings of pasta of choice
Put on the water for the pasta. Combine tomato, green onions, parsley, basil, pastrami, olive oil, and balsamic vinegar. Add salt and red pepper flakes to taste. Allow to macerate at room temperature while the pasta is cooking.
When pasta is done, drain and place in a bowl. Top with the room temperature sauce and mix. Add Parmesan if desired.