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Garden Fresh Uncooked Tomato Pasta

By on August 1, 2012
Shirley Barr's Fresh tomato pasta

Shirley Barr’s Fresh tomato pasta

When my garden overwhelms with tomatoes,  I eat them every which way.  But the main thing I don’t do is get in their way.  Very little cooking.  Just let their natural flavor shine.  I love tomato sandwiches.  Two thin slices of Pepperidge Farm bread slathered with mayo then mounds of thin sliced tomatoes seasoned with sea salt and freshly milled black pepper.

I call going the extra mile,  turning those fresh tomatoes into an uncooked pasta sauce.

The other day, I ran into a neighbor shopping at Whole Foods.  We were standing at the fresh pasta case choosing what we wanted for dinner.  She asked which sauce I was going to buy and I said NONE.  Isn’t it a lot of trouble to make sauce using fresh tomatoes, she asked?  Nah.  I said.  Just whack ‘em up and don’t cook at all.

If you have dead ripe tomatoes,  they don’t need any cooking.

And thanks to my friend, Shirley Barr, for sharing the photo of the fresh tomato sauce she had in Houston.  Yum.

Garden Fresh Uncooked Tomato Sauce with Pasta

1 small garlic clove
3 pounds dead ripe tomatoes
1/4 cup chopped black oil-cured seedless olives
2 tablespoons fresh lemon juice
1 teaspoon salt
1/2 teaspoon freshly milled black pepper
1 lb dried spaghetti (or cappellini, bow ties. pasta shape of your choice)
1/2 cup chopped fresh basil
extra-virgin olive oil for drizzling
finely grated Parmigiano-Reggiano

Mince garlic and mash to a paste with a pinch of salt using the blade of a large heavy knife.

Core and coarsely chop two thirds of tomatoes. Puree remaining tomatoes in the food processor no more than 20 seconds. Toss pulp with chopped tomatoes, garlic paste, olives lemon juice, and pepper. Let stand until ready to use, at least 10 minutes.
While tomatoes stand, cook pasta in a 6- to 8-quart pot of boiling salted water, uncovered, until al dente, about 2 minutes. Drain in a colander and immediately add to tomato mixture, tossing to combine. Sprinkle with basil. Drizzle with extra virgin olive oil and serve, passing the cheese.

 

fresh tomato pasta

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Linda Eckhardt

About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”

One Comment

  1. Shirley Barr

    August 1, 2012 at 5:52 pm

    This looks good enough to eat and I’ll take the photo credit! But I must have misled you with the pasta recipe from http://www.Arturo Boada Cuisine.com. Nothing is really “cooked” in his dish but the pasta; other ingredients just fresh as a day in spring. Couldn’t resist posting this on my FB Profile page and touting EEN. Hope you pick up some more fans from my foodie friends including some of our Alpha Phi sorority sisters! ;0

    Reply

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