heirloom tomatoes, chopped into different sizes
red wine vinegar
extra virgin olive oil
shredded basil leaves
small fresh hot red chile, minced
freshly ground pepper
chopped marcona almonds
freshly grated Parmigiano-Reggiano cheese
In a large bowl, combine the tomatoes with the vinegar, olive oil, shallots, oregano, basil and chile and season with salt and pepper. Let stand at room temperature for 1 hour.
In a large pot of salted boiling water, cook the pasta until al dente. Drain. Add the pasta to the tomato mixture and toss. Mix the almonds and Parmigiano, sprinkle over the pasta and serve right away.