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Uncooked Garden Tomato Pasta Sauce. An Easy Summer Recipe

Updated on July 25, 2009
http://www.flickr.com/photos/calliope/225163695/
http://www.flickr.com/photos/calliope/225163695/

Here is the perfect recipe for a sweltering August evening, particularly for those of you fortunate enough to sport red and ripe tomatoes on the vine out in the back garden.

Other than boiling up some pasta, no cooking is required, which makes this the ultimate in quick and easy summer night cooking.

August Uncooked Tomato Sauce for Pasta (for four)

  • 3 pounds of tomatoes, preferably still warm from the sun of the garden (this is not a recipe to be used at any time of the year other than ripe local tomato season!)
  • 2 cloves of garlic, minced
  • Salt
  • Fresh basil leaves (a couple of Tbls) (you could substitute fresh oregano, if you preferred)
  • Freshly grated Parmesan cheese (lots) (1/2 cup to 1 cup)
  • Extra virgin olive oil (about ¼ cup)
  • Pasta

Put you water on the stove-top and set to boiling and the get started on the sauce by chopping up all of the tomatoes into fork sized pieces and tossing into a mixing bowl. Be sure to save any juices that threaten to spill off the side of your cutting board.

Sprinkle salt and taste and salt some more and then taste again – repeat until the tomatoes are perfectly seasoned. Toss in the cut or torn fresh basil leaves and minced garlic; stir it all up and let it sit on the counter until the pasta has finished cooking.

You can use whatever pasta you like for this, although traditionally, a chunky sauce such as this might be paired with a fusilli or a penne, I prefer it with a spaghetti myself.

Once the pasta has cooked to your liking, throw the drained pasta into the mixing bowl that holds your tomatoes. Add in the olive oil and grate in a generous amount of freshly grated parmesan cheese. The cheese adds a needed savoriness that counterbalances the freshness of the tomatoes and the herbs and holds the whole dish together. Add a whack of it and then taste, and when it tastes full in the mouth, it’s done.

Serve immediately, warm, not cold.

Wine advice

The experts (and I am not one of them when it comes to wine) recommend sauvignon blanc as a great wine choice to pair with the acidic tastes of a fresh August tomato. A wine without a vibrant acidity will taste bland and lost when paired with the sparkle of a fresh, garden tomato.

Do You Grow Tomatoes?

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Comments

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    • saif113sb profile image

      saif113sb 

      7 years ago

      Very very nice and great hub. thanks

    • AlmostLola profile image

      AlmostLola 

      7 years ago

      Come summer, I'm definitely trying this recipe!

    • writer83 profile image

      writer83 

      8 years ago from Cyber Space

      sounds great !

    • The Good Cook profile image

      The Good Cook 

      9 years ago

      We're freezing in the middle of winter in Australia but already I can't wait for summer to come! Vine-ripened tomatoes, pasta, minimal cooking ... sounds like heaven to me!

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