This will be the last time I mention fresh garden tomatoes this year.
I promise.
Thing is, this uncooked sauce gets overlooked all the time. And it shouldn't. It's got great flavor and only requires an ability to cook, well, a pot of water. For the pasta.
The three main ingredients are tomatoes (I use cherry tomatoes but any kind will do), garlic and fresh basil leaves.
Just slice the tomatoes, tear apart the basil leaves and dice a garlic clove (go easy here, as raw garlic is pretty potent stuff), then season with salt and pepper and douse with a good dose of extra virgin olive oil.
Mix in some cooked pasta (strozzapreti here), then top with grated cheese.
That's it.
Until next summer.
5 comments:
I remember making this uncooked sauce and adding small chunks of mozzarella. The cheese would melt against the hot pasta and deliver a delicious meal with little effort.
Yeah, that's a great addition. I had no mozz on hand last night, though.
I also do this with tiny pearls of fresh mozzarella as Linda does. And as you do it. And with roasted tomatoes. The season's too short to not indulge in this every other day.
I add a little balsamic vinegar and skip the mozzarella. A great summertime "its too damn hot in the kitchen to cook" meal.
Yep, that works too.
Post a Comment