The Mayor's Pasta
Updated: Mar 29
The night I met Mayor Sefatia, she was carrying armloads of Roma tomatoes freshly picked from her garden across a friend’s yard in Gloucester. “I’ll see you in the kitchen!” she said to me with certainty. For me, this recipe is a love story to a perfect summer tomato. It is clearly the star and everything else simply the supporting cast. The only thing that needs to be cooked is the pasta.
10 Roma tomatoes
10 cloves of purple garlic
1 cup +/- Pecorino Romano, finely grated
1 cup fresh basil, coarsely chopped
¾ cup +/- Extra Virgin Olive Oil
Kosher salt and cracked pepper to taste
1 lb pasta, cooked al dente
In a large bowl, carefully grate the tomatoes with a box grater. Most of the tomato skin will be left in your hand which can be discarded.
With a microplane, grate garlic and add to the tomatoes.
Stir in basil and Pecorino Romano to the mixture.
Add extra virgin olive oil and season to taste with salt and pepper. Set aside at room temperature until the pasta has cooked.
Drain the pasta and immediately stir into the tomato mixture. Serve immediately with crusty garlic bread.