6 to 8 servings

3 pounds baby organic red and yellow Roma tomatoes, sliced lengthwise (Note: If you can’t find baby Roma tomatoes, use cherry tomatoes)

1/3 cup extra-virgin olive oil

½ cup freshly grated Parmesan cheese, plus more for serving

½ cup freshly grated Romano cheese, plus more for serving

1 cup coarsely chopped Italian (flat-leaf) parsley

2 garlic cloves, smashed

12 fresh basil leaves, stacked on top of one another, rolled tightly and then sliced into thin ribbons

8 ounces penne or farfalle (butterfly-shaped) pasta

1 teaspoon each kosher salt and cracked black pepper

¼ cup Kalamata olives, for garnish

½ teaspoon crushed red pepper flakes, for garnish


Place the tomatoes, olive oil, Parmesan cheese, Romano cheese, parsley, garlic, and basil into a large pasta bowl. Toss to mix well.

Cover tightly with plastic wrap and let it sit at room temperature 1 to 2 hours. The longer the tomatoes sit at room temperature, the better, as this will give some time for all the flavors to marry.

Cook the pasta according to the package directions and don’t forget to salt the water. When the pasta is al dente* drain and rinse gently in cool water. Shake vigorously to drain all of the water.

Find and remove the garlic cloves from the tomatoes, saving them for another use. Transfer the pasta into the bowl with the tomatoes, add salt and pepper, and toss to mix well.

Garnish with Kalamata olives and crushed red pepper flakes.

Sprinkle more Parmesan and Romano cheeses on top if you like!

*Al dente refers to the degree of doneness of properly cooked pasta. The term al dente comes from an Italian phrase which translates as “to the tooth.” When cooked al dentepasta should be tender but still firm to the bite.