Farewell Tomatoes

With a heavy heart, I say farewell to my best tomato season…

ever.

Warm Pasta Salad
makes 1 giant bowl

1 lb penne, cooked al dente
3 cups assorted tomatoes, washed and halved
(here black cherries, sweet ‘n neat, & Juliet)
2-4 Tablespoons your favorite olive oil, or as needed
1 big bunch basil, baby leaves whole (chiffonade the rest)
2-3 stalks celery, well-washed and sliced
2 carrots, peeleed and ribboned
red wine vinegar
fine sea salt, to taste
freshly ground black pepper, to taste
Parmigiano-Reggiano, ribbons

Set baby basil leaves aside.

After straining penne, return to pot.  Add all ingredients.  Stir well.  Taste.  Season with salt and pepper as needed.  Pour into a giant serving bowl and garnish with baby basil leaves and slivers of Parmigiano-Reggiano.

Serve immediately.