There is nothing I like better in summer then a plate full of sliced tomatoes, just picked and still warm from the sun. A touch of salt and pepper, a few basil leaves is all that’s needed.
But, as anyone who has a garden will tell you, going from one perfect tomato to a counter-top covered in them takes only a day.
In summer I’m usually not interested in a long, slow-cooked pasta sauce. When the sun is shining and the weather warm I have better things to do then tend the stove.
Which is why this pasta sauce is so perfect for summer.
Just be careful not to grate your hand….. And make sure your tomatoes are at their peak!
Pasta with Fresh Tomato Sauce
Preparation and cooking time: 25 minutes
- 3/4 cup dried pasta farfalle, penne
- 2 – 3 fresh garden tomatoes
- 2 – 3 tbs fresh basil, large leaves torn or snipped
- salt and pepper (optional)
- Cook pasta according to package directions.
- Drain and rinse briefly with cold water. Shake well to get rid of as much water as possible.
- Cut the tomatoes in half.
- Place a box or flat grater in a shallow bowl.
- Cup half of a tomato in your hand and rub it on the big holes of the grater until all that is left in your hand is the skin (of the tomato). You’ll have to press a bit, but not too hard.
- Repeat with as many halves as you think you want/need. You end up with fresh tomato sauce with no skin… and no cooking.
- Depending on size of tomatoes you will want to do 2 or 3.
- Toss with cooked, cooled pasta, basil and serve.
If they’re not garden-ripened, flavorful tomatoes you might have to add some Balsamic vinegar and olive oil… but that defeats the idea!
This simple dish is a great accompaniment to a grilled steak or pork chop.
For more pasta, rice or grain side dishes, including salads, have a look at these recipes or have a look at the menus.