Though it was still disgustingly humid yesterday, I did venture out so I could go to the Farmer's Market. It was a pretty successful trip, and it allowed me to fix a dinner that required very little energy and more importantly, very little time cooking in the heat and humidity. It's a recipe that I know has many variations, but this is the one I have always used, from Cuisine magazine (an oldie but goodie!), November 1983. I thought I'd share it so you could give it a try this summer if it sounds good to you. It helps when you can get fresh, yummy tomatoes, either home-grown or from the Farmer's Market. Ours aren't ripe yet, but there were some *really* nice ones yesterday that made this possible.
Pasta with Uncooked Tomato Sauce
(Makes 4 servings)
6 fresh, ripe medium-to-large tomatoes
1 lemon (or 2 Tablespoons lemon juice)
2 cloves garlic, minced
Fresh basil leaves
2 Tablespoons olive oil
1 pound pasta
To make the sauce:
Bring water to boil in a large pot. Turn off heat, and drop tomatoes into the water for 2-3 minutes. Rinse under cold water, and peel. Slice tomatoes in half, and scoop out seeds and juice; discard. Break tomatoes halves into pieces into a bowl. Slice lemon and squeeze juice into bowl with tomato pieces. Add minced garlic and pepper. Tear up as many basil leaves as desired and add. Mix well, and allow to sit for at least 10 minutes.
Cook the pasta as directed and drain. Place on a serving plate or into serving bowls, and drizzle 1/2 Tablespoon over each serving. Pour sauce over each serving, and serve with additional pepper and some grating cheese.
Notes: If you are making this near the time you are planning to eat, you can use the water and pan for the pasta to prep the tomatoes. If you are making this ahead, cover and refrigerate, then take out of the refrigerator to get sauce to room temperature before serving.
I hope if you try this one, you'll find it as yummy as we do. It's a perfect summer recipe for so many reasons!