My Favorite Summer Pasta

August 29, 2008

It’s the end of summer, when tomatoes are everywhere.  This is the time to make fresh pasta.  Yeah, I know that it can be a royal pain in the bohunkus to make pasta, so you can buy some decent fresh stuff, but the reason for it is to make an uncooked tomato sauce to go with it.  This is such a simple dish, but oh, so tasty!

Here’s what you do.  Find the freshest tomatoes you can.  You need about one medium-sized tomato per person, and make sure that sucker is ripe.  It’s OK if it’s a bit over-ripe.  Then chop it up to a medium dice — skin, seeds and all those lovely juices.  Frankly, if the tomato is really ripe, you won’t really be able to dice it at all — it’ll just smush up.  So, put all that tomato glory in a bowl, add some salt, a tablespoon or two of fruity extra virgin olive oil, one clove of freshly minced garlic, stir it up, and let sit for at least 15 minutes.

Cook the pasta that you’ve made.  And no, I’m not going to tell you how to do that.  Just cut it into a linguine style strand.  You want it somewhat thin, but you don’t want angel hair, either.

While the pasta is cooking, which shouldn’t take much more than 2 or 3 minutes, chop up some fresh basil — several large leaves’ worth for each tomato.  Stir those into the tomatoes.

Drain the pasta just when it’s done and dump the tomato mixture into the still hot pasta pot.  Stir it around for a few seconds to warm it up a bit, then add the cooked pasta back to the pot.  Stir it all up so the pasta is fully coated with the tomato juices and serve.  You’ll want to get the pasta out first, and then spoon some tomato and juices on top.

All you need is a baguette to soak up the liquid heaven.  A glass of wine works, too.  After a few bites, you’ll be in a state of revery, which is what summer is all about.

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