Summer Tomato Spaghetti

The key to a good tomato is not so much where it's from, but when it's from. Cooking a tomato dish this time of year is a great way to bring everyone together, so check out my Summer Tomato Spaghetti. For this dish, I use 3 different kinds of tomatoes to create layers that really showcase the wonderful flavors of the summer tomatoes. I also added some Jamaican chiles to introduce some heat. It is simple to make and represents everything great about summer.

12 cherry tomatoes cut in half 1 pound spaghetti 1/2 cup olive oil 2 tablespoons pine nuts 3 garlic cloves sliced 2 Jamaican chiles seeds and ribs removed, and chopped Juice of 2 lemons 1 teaspoon sugar Salt and freshly ground black pepper 1 cup miner's lettuce or baby spinach 2 teaspoons salted capers rinsed and drained 1/2 pound yellow heirloom tomatoes cut into 1/2- inch cubes 1 pound red tomatoes cut into 1/2-inch cubes 1/3 cup shaved Parmesan cheese 1/2 cup baby arugula 8 basil leaves shredded

1. Preheat the oven to 250F. 2. Place the cherry tomatoes, cut side down, on a baking sheet and roast for 30 minutes. 3. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8 minutes. Strain and toss with 1 tablespoon of the olive oil. 4. Heat the remaining 7 tablespoons olive oil in a large saute pan over medium heat. Add the pine nuts, garlic, and chiles, and saute until golden, about 5 minutes. Add the lemon juice and sugar and season with salt and pepper. Reduce the heat to a simmer and cook for 5 minutes. Stir in the miner's lettuce, capers, yellow tomatoes, red tomatoes, and cooked spaghetti and heat through. Sprinkle the Parmesan, arugula, basil, and cherry tomatoes over the pasta. Divide among four plates and serve immediately.