What to do with a peck of tomatoes for $1.49?

Since our return from UT, I've been taking my 4 youngest boys to Russos fruit and vegetable market every week as part of our summer school.  Each trip there they are required to pick for our family:  one fruit, one vegetable, and point out one thing they've never seen  before. Russos supplies fruits and vegetables fresh breads and artisinal cheeses to all of the local restaurants, so if you're looking for awesome produce, this is the place to go.  Also, if you're looking for "hard to find" ingredients, this is the place to go.  Walking through Russos is like walking through a fruit and vegetable museum.  Who knew that there were 12 different varieties of eggplant?

Another favorite about Russos--you can fill the shopping carriage (they don't call them "carts" in this part of the U.S.) full of produce, and the contents are rarely more than $40.00.  Gotta love that!
After my last trip, I scored on a good-sized basket (I'm guessing a peck) of tomatoes for $1.49.  What to do with all of these tomatoes?  This angel hair pasta was perfect--light, fresh, flavorful and authentic. One of the most fun things about this recipe is that the sauce doesn't get cooked.  You just toss it with the hot pasta, and serve.

Angel-Hair Pasta with Fresh Tomato Sauce

Angel-Hair Pasta With Fresh Tomato SauceGourmet | July 2006

by Ian Knauer

This dish focuses on the goodness of ripe tomatoes, letting them be just what they're meant to be — wonderful. Yield: Makes 6 first-course servings Active Time: 20 min Total Time: 25 min 1 small garlic clove 3 lb tomatoes 2 tablespoons fresh lemon juice 1 teaspoon salt 1 teaspoon sugar (optional) 1/2 teaspoon black pepper 1 lb dried capellini (angel-hair pasta) 1/2 cup chopped fresh basil Accompaniments: finely grated Parmigiano-Reggiano extra-virgin olive oil for drizzling (optional) Mince garlic and mash to a paste with a pinch of salt using a large heavy knife. Core and coarsely chop two thirds of tomatoes. Halve remaining tomatoes crosswise, then rub cut sides of tomatoes against large holes of a box grater set in a large bowl, reserving pulp and discarding skin. Toss pulp with chopped tomatoes, garlic paste, lemon juice, salt, sugar (if using), and pepper. Let stand until ready to use, at least 10 minutes. While tomatoes stand, cook pasta in a 6- to 8-quart pot of boiling salted water, uncovered, until al dente, about 2 minutes. Drain in a colander and immediately add to tomato mixture, tossing to combine. Sprinkle with basil. Cooks' Note: Tomato mixture can stand at room temperature up to 2 hours.

Read More http://www.epicurious.com/recipes/food/printerfriendly/Angel-Hair-Pasta-with-Fresh-Tomato-Sauce-235263#ixzz1UzqYG3ez