pasta with fresh (uncooked) tomato sauce
Before anyone says anything, let me just say that I do indeed get that it is autumn now. It’s October no less, and posting a recipe that relies heavily on the sweetest, freshest, juiciest tomatoes you can find might seem a tad bizarre, or even, uh, rather embarrassingly late, especially when it is following a recipe using butternut squash. And perhaps it is almost too late, but I have also noticed that many parts of the country have been enjoying a bit of an extended summer, with warm temperatures and lots of sun, and at least around these parts there are still quite a few late-late-season tomatoes to be found at markets and in gardens. I meant to make a fresh tomato sauce for pasta all summer long, and unfortunately it took the last of the summer tomatoes hanging around in October to make me remember what I almost skipped. Pasta with a fresh tomato sauce is incredibly delicious, easy, and refreshing in a way that pasta almost never is, and I’m so glad we finally made this that I’m going to share even though it is admittedly almost too late! If there are any last tomatoes left in your neck in the woods that are worth eating, go get them, and make yourself this dish.
I’m tempted to call this a fifteen minute recipe, but the truth is that you should really throw it together in ten and then let it sit for two or three hours before eating it. I still think that counts as pretty easy, but it’s true that the longer you give it to mingle and marry, the tastier it will be, so a little planning of a couple of idle cooking hours will work in your favor! But if that’s an issue, don’t let it deter you– the tomato mix is totally delicious even if you eat it straight from the bowl. Toss it with pasta, dip some bread in it, take a bath in it…you can’t really go wrong.
2-3 lbs tomatoes (cherry, slicers, heirloom, or a mix)
2 cloves garlic, minced
2 T chopped or chiffonaded fresh basil
3 T olive oil
1 T balsamic vinegar, to balance the acid in the tomatoes
salt and freshly ground black pepper
1/3 cup freshly grated parmigiano reggiano, for serving
1 lb pasta
Chop or slice the tomatoes (don’t skin or de-seed them) into bite-sized chunks, chiffonade or chop the basil, and mince the garlic.
In a large bowl, combine the tomato chunks with the garlic, basil, olive oil, and balsamic vinegar. Allow the mixture to marinate in its own juices for anywhere from 30 minutes to 3 hours, depending on how much time you have.
When you’re almost ready to eat, get the pasta ready– boil some salted water and cook the pasta according to package directions. Drain.
Season the tomato mixture with salt and pepper to taste, then toss it with the drained pasta. Serve with parmesan and additional basil if you like. Enjoy!