This recipe is summer on a plate...or in a bowl! A no-cook pasta sauce (YES!) for those hot summer days, using up garden fresh tomatoes and basil that are bursting with sweetness! This will be one of your new favourites....and you may eat this several times in the same week!
- 2 lbs ripe tomatoes cut in half through the centre, not the core
- 1-2 cloves garlic minced or grated
- 1 tbsp balsamic vinegar
- 1/2 tsp crushed red pepper flakes optional
- 3/4 tsp fine sea salt approx.
- 5 tbsp extra virgin olive oil approx..
- Cracked black pepper
- 1 lb 16oz dry spaghetti, spaghettini or linguine
- 3/4 cup grated Parmesan or Pecorino Romano cheese approx.
- 1 cup fresh basil leaves torn, approx.
Turn tomato halves upside down and squeeze out some of tomato pulp and seeds into a bowl. Chop tomatoes and discard pulp/seeds and core.
Place chopped tomatoes, garlic, vinegar, pepper flakes, and salt into a large bowl. Stir together until well combined. Add olive oil and a few cracks black pepper. Stir again and set aside for 10 minutes.
Bring large pot water to boil. Cook pasta according to package directions, reserving 1 cup pasta cooking water. Drain pasta but do not rinse!
Transfer hot pasta to tomato mixture; toss together a few times, using tongs or two forks. Add half of cheese and about 1/4 cup reserved pasta cooking water to help emulsify the sauce and evenly coat the pasta. Add more water if sauce is looking too dry, 1-2 tablespoons at a time.
Add remaining cheese and all of basil, tossing to combine until everything is well coated. Taste to adjust seasoning.
Transfer pasta mixture to serving dish and garnish with additional cheese and basil, if you like. Serve warm or at room temperature.
Use red wine vinegar or lemon juice instead of Balsamic vinegar
Use finely chopped fresh jalapeno pepper instead of chili flakes
Omit vinegar and chili flakes and use 2-3 tbsp finely chopped pickled jalapenos
Enjoy this tomato 'sauce' over steamed squash or zucchini noodles for a low-carb version. Equally delicious!!