Thursday, July 27, 2006

Pasta with Fresh Tomato Sauce

This is freakin’ good. No, GREAT!

Not only is it delicious but it’s simple to make and looks lovely. It would be a nice entree for an impromptu dinner party – all you’d need is a light tasting wine, a loaf of crusty bread, and a salad tossed with a simple vinaigrette. (Get the guests to bring dessert.)

Pasta with Fresh Tomato Sauce (adapted from an recipe)

2 small garlic cloves
1 tsp. salt
3 lb. tomatoes
1 Tbsp. extra virgin olive oil
1/2 tsp. black pepper
1 lb. pasta (either angel hair or thin spaghetti)
1/2 cup fresh basil, chopped
Finely grated Parmigiano-Reggiano
Extra-virgin olive oil for drizzling
Additional Salt to taste

Mince garlic and mash to a paste with 1 tsp. salt using a large heavy knife. Coarsely chop two thirds of tomatoes. Halve remaining tomatoes crosswise, then rub cut sides of tomatoes against large holes of a box grater set in a large bowl, reserving pulp and discarding skin. Toss pulp with chopped tomatoes, garlic paste, oil, and pepper. Let stand until ready to use, at least 10 minutes and up to 2 hours.

While tomatoes stand, cook pasta in a 6- to 8-quart pot of boiling salted water, uncovered, until al dente. Drain in a colander and place in a serving bowl. Top with tomato mixture, followed by a sprinkling of basil. Before serving, toss ingredients to combine. Top with parmesan, EVOO, and salt to taste.

Makes 6 first-course servings.

Grade: A+


Ivonne said...


Nothing, and I mean nothing, tastes like fresh tomato sauce. Well done!

emily said...

It looks beautiful.Definately have to try this.

peabody said...

Looks lovely. Sadly I am deathly allergic to raw tomoatoes :(

Riannan said...

Sounds fabulous. I often cut up fresh tomatoes on the side of pasta dressed with olive oil and parmesan. This takes it a step farther and I can't wait to try it.

Lis said...

Ohhh that looks simply wonderful. I can just taste the fresh flavors of the dish.. way to go, LR!