The perfect (almost) no-cook recipe for hot summer meals. Use any type of pasta you wish, including spaghetti, penne, orzo, and more.
Serves 6 to 8
Approximately 1 pound dried pasta
6 large, ripe tomatoes (or 4-5 cups cherry tomatoes), or about 3 pounds
1/4 cup chopped basil
1/3 to 1/2 cup extra virgin olive oil
2 tablespoons white balsamic (or other) vinegar
1 tablespoon minced garlic
Kosher salt to taste
1 tablespoon sugar (optional)
Freshly cracked pepper to taste
1/2 cup freshly grated Parmesan (optional)
Chop the tomatoes and toss with all ingredients except the pasta. I like to do this about a half hour in advance to let the flavors blend a bit, but you can do it at the last minute, too. Cook the pasta according to package directions and then toss it all together. Serve still warm.
If you like, add any of the following to customize it to your tastes and appetite.
• Crushed red pepper to taste
• 1/2 cup chopped fresh parsley, preferably flat-leaf type
• 1/2 to 2 cups of fresh mozzarella, fontina, Jarlsberg, Parmesian, crumbled feta, or other good cheese
• A can of drained, rinsed chickpeas
• 1/2 cup toasted pine nuts
• 2 cups hard salami or pepperoni, cut into cubes
Other Links Of Interest:
Five Simple Steps For Healthier Tomatoes
Five Must-Have Tomatoes For Your Garden
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