Rigatoni Caprese with Heirloom Tomatos

I was walking through the local market today when I spotted a bunch of gorgeous heirloom tomatos. Since I love the flavors of them, I grabbed a golden yellow Brandywine one and a few Black-Krim varieties.



I think the best way to enjoy heirloom tomatos are simply the way they are - raw and uncooked, preferably in a salad. Since it was dinnertime, I decided to create a simple, refreshing, heirloom caprese pasta. It took less than 15 minutes to prepare, and it had a hint of Mediterranean flair in each bite. If you're short on time, love heirlooms, or if you simply want a nice springtime recipe, try this :). One thing to note is, this is not a "hot" meal as the tomatos and basil are not cooked. So, be sure to have everything timed such that when the pasta is cooked, you are ready to toss everything together.



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