top of page

Pasta with Fresh Tomato Sauce

Although we've passed the official half way point of summer *sigh* we at least get the benefit/bounty of what mid to late summer provides. The ingredients in this dish are the stuff that mid-summer night's dreams are made of.

Pasta with Fresh Tomato Sauce

2 1/4 pounds ripe tomatoes

1/4 cup fresh basil leaves

1 tablespoon flat-leaf parsley

1 tablespoon chopped garlic (from 2 garlic cloves), plus more if desired

1/4 cup extra-virgin olive oil, plus more for drizzling

Coarse salt and freshly ground pepper

1 pound spaghetti or spaghettini, or any pasta really

Grated Parmesan cheese, for serving (not really optional)

Finely chop tomatoes, basil, parsley, and garlic, and mix together with oil (or pulse ingredients, including oil, in a food processor to blend).

Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and toss it in a serving bowl with the raw sauce. Transfer to 6 shallow bowls, and drizzle with oil. Serve with cheese.

bottom of page