The tomatoes are so ripe and delicious this time of year. In this recipe we used different color tomatoes to give it more color and flavor. If you only have Roma tomatoes or Vine Ripe red ones the recipe still comes out very tasty.
2 tablespoons pure olive oil
4 garlic cloves, minced
2 large shallots, minced
1 pound yellow tomatoes, diced
1 pound ripe green heirloom tomatoes, diced, or vine ripened red ones, diced
1/4 cup chopped basil
2 sage leaves, finely chopped
Kosher salt to taste
1/2 pound angel hair pasta
2 tablespoons unsalted butter, at room temperature, or 2 tablespoons extra-virgin olive oil
In a skillet, heat the oil. Add the garlic and cook over low heat until fragrant, 2 minutes. Add the shallots and cook over moderate heat, stirring, until softened, 4 minutes.
In a bowl, toss the tomatoes with the garlic, shallots, basil and sage. Season with salt.
In a pot of boiling salted water, cook the pasta until al dente; drain and transfer to the large bowl. Toss well with the butter; serve.