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Pasta with uncooked tomato sauce

June 17, 2010

It’s that time of year again.  What time?  The time where your garden overfloweth with bountiful vegetables but it is too damn hot to cook.

Tons of zucchini but I’ll be darned if I’m going to turn my oven on these days to make zucchini bread.  Tons of squash but not a casserole to be seen.  Tons of tomatoes just begging to be made into spaghetti sauce.  But simmering a vat o’ liquid stovetop for hours?  Yeah, not going to happen.  It is just too damn hot.

But this recipe saved the day.  I will warn you, however, that it can only be made with the freshest tomatoes, picked at their sweetest moment, and good (Ina Garten good) olive oil.  With barely a handful of ingredients, there’s no hiding less-than-stellar ingredients.  And during this time of year, there’s no excuse for bad tomatoes.

Pasta with Uncooked Cherry Tomato Sauce (4, adapted from CI via The Way the Cookie Crumbles)
1.5 pounds fresh cherry tomatoes, diced
3 scallions, sliced
12 oz pasta
1 garlic clove, minced
salt and pepper
1/4 cup extra virgin olive oil
chopped parsley, for garnish

Bring a large pot of salted water to a boil.  Cook pasta according to package directions.  While waiting for pasta to boil, assemble sauce by combined chopped cherry tomatoes, sliced scallions, minced garlic, and olive oil in a large boil.  Turn ingredients a few times to coat evenly.  Season with salt and pepper.

Drain cooked pasta and toss with cherry tomato sauce.  Yum.

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One Comment leave one →
  1. June 17, 2010 10:19 pm

    I love this stuff! But I just barely have flowers on my tomato plants, much less ripened tomatoes! I can’t wait to make this later in the summer!

    You could try adding cannellini or another white bean to mimic the richness and protein of the mozzarella. That’s what I did when I made this for my milk-allergic nephew.

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