2 3/4 to 3 pounds plum or Roma tomatoes (10 to 12 tomatoes)
4 to 5 cloves garlic, peeled and grated
Leaves of 1 small bunch fresh basil, coarsely torn or chopped
Leaves of 3 fresh stems oregano or marjoram
1 1/2 teaspoons kosher salt, plus more as needed
1 teaspoon freshly ground black pepper, plus more as needed
1 pound dry angel hair or cappelletti pasta, preferably whole-wheat
1 pint cherry or grape tomatoes, multicolored orange and yellow preferred, halved
3 tablespoons extra-virgin olive oil
Bring a large pot of salted water to a boil.
Meanwhile, using the large holes of a box grater set over a large bowl or a food processor fitted with a grating blade, grate the whole plum tomatoes. If you are using the processor, transfer the tomatoes into a large mixing bowl. (You should have about 4 1/2 cups of tomato pulp and juice.) Add the garlic, basil, oregano or marjoram, 1 1/2 teaspoons salt, and 1 teaspoon pepper and mix well.
Add the pasta to the boiling water and cook according to the package instructions, until just barely al dente. Drain the pasta through a fine-mesh strainer.
Add the pasta to the tomato mixture. Mix well to coat. Add the cherry tomatoes and olive oil and mix to incorporate. Taste and add more salt or pepper as needed. Serve immediately.
Recipe Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.