Friday, August 8, 2014

Summer Pasta

I don't usually post during the summer while we're in Colorado (or anywhere and everywhere), but since we're dying to get things up and running again, I thought this summer-y pasta recipe would be a good start.



This is a pasta dish that is very unlike the spaghetti and meatballs, carbonara and cacio e pepe that I love to make in the freezing cold winters. It's perfect for hot summer nights because the only thing that cooks is the pasta. I used store-bought Barilla this time, but if you have a pasta maker and time (neither of which I had), obviously fresh pasta is the best.





Spaghetti with Uncooked Tomato Sauce
(Serves four as a light meal or first course)

Sauce
4 Roma tomatoes, chopped - I use one tomato per person, so if you are feeding more or less than four, take that into consideration
1/2 cup of basil, coarsely chopped
Roughly 25 fresh bite-sized mozzarella balls (called "Ciliegine"), halved
1/2 cup good extra virgin olive oil
Sea salt and pepper to taste


Pasta
1/2 box of thin spaghetti - this time I used Barilla Whole Grain - cooked according to package instructions

Make the sauce - Combine the chopped tomatoes, basil, halved mozzarella balls, and olive oil in a bowl. Stir together and add salt and pepper to taste. It's best to make the sauce at least four hours before you want to serve dinner so that the flavors can meld together. I usually make it in the morning and put it in the refrigerator for the day - just make sure to remove it at least an hour before serving so that it can come to room temperature. 

Twenty minutes or so before you're ready to eat dinner, cook the pasta, drain well and transfer to a large serving bowl. Mix in the sauce and sprinkle with more salt and pepper and fresh Parmesan, if desired.