Feel free to make your own pasta or buy fresh pasta in the dairy case. I made 24 oz of pasta and used 12 oz uncooked pasta.
This recipe goes quickly so the prep work has to be done in advance.
Cut 6 Roma Tomatoes into quarters the long way and remove all of the mealy parts and seeds. You will be left with the flesh of the tomato. Julienne, then dice and place in a bowl. Use any herbs you like. Pictured is fresh parsley and fresh oregano. Chop about 1 Tbl total fresh herbs. You want both pasta and topping to be done about the same time. This takes some co-ordinating depending on whether you use fresh or dried pasta.
Boil water for pasta in 6-8 quart pot. When ready, cook 12 oz Fresh Uncooked Pasta (8oz if dried). Heat empty All-clad saucepan over medium heat and add 1/2 C. Olive Oil. Heat for a few minutes. Add tomatoes, they should sizzle. Cook for about 1 minute to 1 1/2 minutes. Add 3 Cloves of Pressed Garlic. Cook for about 30 seconds, stirring. Add S&P and a Sprinkle of Red Pepper Flakes. Cook for about 30 seconds, stirring. Add 1 1/2 Tbl Balsamic Vinegar. While this is finishing, drain pasta and place on platter or individual plates. Pour tomatoes over cooked pasta. Top with shaved parmesan cheese and serve with crusty bread. Enjoy!
Cooks Note: While setting up these photographs, tomatoes cooked for and extra minute. I prefer this topping slightly more firm.