Garden Fresh Uncooked 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.