Put that abundance of garden tomatoes to use this summer with a fresh, no- cook tomato pasta sauce. To make this sauce, simply combine chopped tomatoes, olive oil, garlic, vinegar and basil in a large bowl and let it sit until the flavors meld. Then just add the al dente pasta to the mixture. Toss…that’s it!!!!!
Pasta with No-Cook Tomato Sauce
Serves 4
1½ pounds tomatoes, any shape (larger than cherry), preferably slightly overripe so they feel like full water balloons
1 garlic clove
2 tablespoons unsalted butter, cut into small pieces
4 teaspoons red wine vinegar
½ teaspoon crushed red pepper flakes
¼ cup extra-virgin olive oil, plus more for drizzling
4 ounces finely grated Parmesan (about 1 cup), divided
Kosher salt
12 ounces strand pasta, such as bucatini, spaghetti, or linguini
1 cup basil leaves, torn
Cut 1½ lb. tomatoes in half through the equator (in other words, not through the core, but across the midline). Hold halves in your palms and gently squeeze over a bowl to squeeze out seeds and surrounding juice/jelly.
Casually and imperfectly chop seeded tomatoes so you have some pieces that are very small and some pieces that are a bit larger, but everything should be smaller than an acorn.
Transfer tomatoes to a large bowl and mash mixture several times with the back of a large spoon or potato masher to release more juices (you can also just use your hands)
Finely grate 1 garlic clove into bowl with tomatoes with a microplane or fine grater, then add 2 Tbsp. butter, 4 tsp. vinegar, ½ tsp. red pepper, ¼ cup oil, and half of Parmesan. Season with several pinches of salt, then toss with a large spoon to combine.
Cover bowl with plastic and let sit at room temperature at least 30 minutes and up to 5 hours. This lets the flavors marry and tomato juices exude.
Bring a large pot of water to a boil (4–6 qt.) and add salt. Cook 12 oz. pasta until al dente. Save 1/2 cup pasta water, if needed.
As soon as pasta is ready, use tongs to transfer noodles to bowl with tomatoes and TOSS. You want the hot pasta to melt the cheese and butter, which will thicken the sauce.
Taste pasta and season with more salt, if needed, then toss in 1 cup basil.
Using tongs, portion pasta into shallow bowls, then spoon remaining tomatoes and juices over.
Top with remaining Parmesan, then drizzle with oil.
