No Cook Fresh Tomato Sauce with Pasta and Basil
This Fresh Tomato and Pasta dish is my husband’s favorite dish of summer. Funny, because when we first meet, many, many years ago, he didn’t care for tomatoes. He would have a thin slice on his sandwich and eat them on this and that but never was that “into” them. Well, the first time I made this pasta, he LOVED it! As soon as he sees me bringing a fresh tomato from the garden he asking if there is enough to make tomato pasta. He will continue to ask for this pasta throughout summer. Well that’s O.K. because it’s the easiet dish to make, but don’t tell him that! It’s as simple as; coarse chop a variety of garden tomatoes, (I have even used all cherry tomatoes-that’s all I had), a crushed garlic clove, salt and pepper, olive oil, and crushed red pepper flakes if you like. Let the tomatoes sit at room temperature for half an hour, the salt will bring out the juices of the tomatoes. Cook your pasta (it’s the only thing you have to cook), drain, put in a serving bowl, toss with the tomatoes and top with a generous amount of chopped basil and grated Parmesan. Yum! O.K. here’s a written recipe.
No Cook Fresh Tomato Sauce with Pasta and Basil
8 cups coarse chopped tomatoes
1 large garlic clove pressed
Salt and freshly ground black pepper, to taste
4 Tablespoon extra virgin olive oil
Crushed red pepper flakes (optional)
1 pound pasta
1 cup fresh basil, chopped
Parmesan cheese
3 Tablespoons toasted pine nuts (optional)
In a large glass bowl combine, tomatoes, garlic, salt and pepper to taste, 2 Tablespoon olive oil, red pepper flakes; let sit at room temperature for 30 minutes.
Boil pasta according to package directions, drain, drizzle with 2 tablespoons olive oil; place in a large serving bowl. Add tomatoes and toss; top with basil, grated cheese and toasted pine nuts. Pass extra parmesan cheese at the table and serve with a good bread for soaking up all the delicious tomato juices.
