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 Epicurious.com 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.