Rughetta with Farfale

Pasta, originally uploaded by mysterybridgers.

Bring a large pot of lightly salted water to a boil. Add 1/2 to 3/4 lb of farfale (bow-tie pasta) to cook (Around 11 minutes.)
In a heavy skillet, over medium heat, heat up a tablespoon of olive oil until it shimmers, add a pinch of red pepper, and two cloves of thinly sliced garlic, until the garlic turns golden, then add 9 or 10 "Early Girl" tomatoes, quartered, along with some salt, a few basil leaves and about a tablespoon or so of red wine. Early Girl tomatoes are small, about half the size of Romas. They were the closest thing at the market to the italian variety of tomato called "Vesuvio." Cook the tomatoes for five minutes or so, till they begin to break up and form a sauce. Bring the heat down to low, season to taste.

When the pasta is finished, drain it, (do not rinse,) and add it back to the pot with about 2 cups or so of the loosely packed rughetta, and the zest of a tangerine or orange. Toss well, then add the tomatoes and toss until coated.

Serve immediately.