ニューヨーク・タイムズのインスタグラム(nytimes) - 8月10日 11時12分

It's tomato time. You can’t go wrong with thick slices or wedges, a little salt, a little pepper and a drizzle of good olive oil, served simply on a plate. But on a sweltering day, pasta fredda is what you want for lunch or dinner. You cut a pile of cherry tomatoes in half, then dress them with chopped anchovy, garlic, red onion, olive oil and a little vinegar. Then top the mixture — which should look like what @evansungnyc captured here — with herbs, like basil, summer savory, marjoram and parsley. “Of course, you could leave out the anchovies,” @david_tanis writes in @nytfood, “but that would be a pity.” Instead, he recommends that you “let the tomato-anchovy combination seduce you, like a slow tango.” Visit the link in our profile to get the recipe for pasta fredda. #?

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