This week California is pretending to be Iowa. Hot, still, wet air. Who can cook?
You can’t. I’m here to help: Angel Hair Pasta with Uncooked Tomato Sauce (because you’re cooked enough.)
What? You don’t cook the fresh tomatoes? It’s hardly a sauce, more of a decoration–a full-of-flavor decoration. Simple, delicious, and slightly decadent with freshly grated parmesan. It’s okay to be decadent in small portions. (I’m afraid I took TWO small portions. Darn it.) Marcia sent me this recipe after I enjoyed her fabulous cooking at the Canyon Creek Women’s Retreat. Added bonus: I felt just a little bit Italian making it and eating it.
Tis the season for bushels of tomatoes. If you don’t have your own, try your local farmer’s markets. And fresh basil is ample and inexpensive at Trader Joe’s.
- 1 pound fresh pasta or use angel hair
- ½ cup grated parmesan cheese
- 2 pounds very ripe tomatoes
- 1 small onion, minced
- 1 clove garlic, minced
- ½ cup fresh basil, chopped
- ½ cup olive oil, salt and pepper to taste
- Chop and seed tomatoes into large bow.
- Add onion, garlic, basil, oil, salt and pepper.
- Let sit at room temperature for an hour before serving. I cheated - mine sat about 30 minutes and was fine.
- Cook pasta until al dente
- In large bowl toss pasta with sauce and serve immediately with Parmesan cheese.
After mixing the sauce, you’re supposed to wait an hour before adding the pasta. We were hungry, however. I shaved off some time by keeping the tomatoes on the counter all day so they were already at room temperature (room temperature being the reason for this recipe, may I remind you.)
So pretty. So easy. So summer.
OH! And we always love to pass around the fresh parmesan and handy-dandy cheese thingy better known as the Pampered Chef Microplane Fine Grater. Check it out. Washes up easily on top rack of the dishwasher.
A small portion of all sales from these links will be used to support this blog.