Fast & Fresh (no-cook) Tomato Sauce with Pasta
We are hitting the end of the summer produce season, and I am guessing that a few of you out there have already felt the first hints of fall with some crisp mornings, the sun setting a bit earlier and of course the changing of routines with the commencing of school and shifting away from the relaxed days of summer work.
I am in denial about this particular change of seasons and refuse to shift my culinary tastes quite yet.
The end of summer typically also means a surplus of a few items…the most famous of which are zucchini and of course, tomatoes!
This dish is the answer to an overabundance of tomatoes and a seeming under-abundance of time.
3-4 medium/large tomatoes (or equivalent of cherry tomatoes, roma’s etc.)
2-3 garlic cloves, chopped
1 bunch of fresh basil
½ tsp. dried oregano
2-3 tbsp.’s of olive oil (more to taste)
salt and pepper to taste
1 package of fresh pasta (refrigerated – like Buitoni or similar brands)
parmesan cheese to garnish
- Chop tomatoes into roughly the same size chunks – I quartered the cherry tomatoes and used that as a size guide for cutting up the larger tomatoes. Put all the chopped tomatoes into a bowl and include all the tomato juice and liquid that leaked out during the chopping.
- Chop or mince the garlic – the smaller the pieces, the more pungent the garlic flavor will be.
- Julienne the basil leaves, leaving a few whole for the final garnish.
- Add the basil, garlic and the dried oregano to the tomatoes and liberally salt and pepper the mixture.
- Drizzle the olive oil over the mixture and stir gently to combine and let the flavors start to marry.
Resist the urge to eat this by the spoonful!
Cook the pasta according to the directions on the package. Once the pasta has drained, put it back into the pot and dump in the tomato mixture and mix the two together. This is a good time to add a bit more olive oil and salt. Remember to always season dishes as you are cooking, and taste it along the way.
Serve up the pasta into bowls and top with grated parmesan and a few leaves of basil. A slice or two of crusty bread is a nice accompaniment to help sop up all the garlicky tomato essence. This dish is best enjoyed al fresco even if you have to throw on a heavy sweater and long pants to keep warm! 🙂
Do you have dishes that act as a protest to seasonal change? A culinary equivalent of indian summer? What are your favorite recipes to utilize all of those late summer vegetables that seem to grow exponentially quicker as the days of summer ween?