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Garden Fresh Tomato and Basil Pasta
Obviously, the tastiest tomatoes are necessary for this to be a tasty dish. Don’t even think about it in the middle of winter. It’s super simple and can sit for a while, which makes it great for serving to guests. Use it as the main dish for a light lunch or as a side dish for dinner. Note: this is served at room temperature.
- 2 c chopped tomatoes – use different colors and sizes, including cherry or SunGold)
- 2 large tomatoes pureed in a blender or food processor (1 1/2 – 2 cups after pureeing)
- 8 fresh basil leaves, slivered
- 1 garlic clove, minced
- 1/2 tsp salt – or to taste
- 1/4 tsp ground pepper
- 3 T olive oil, divided (1 T mixed into the tomatoes and 2 T mixed with the pasta)
- 1/2 lb angel hair pasta (or bow tie), cooked according to package directions and then tossed with the 2 T of olive oil
- grated Parmesan or Pecorino cheese (optional)
- some small whole basil leaves to garnish (optional)
Combine the chopped and pureed tomatoes, basil, garlic, salt, pepper, chile flakes and 1 T of the olive oil and allow to sit for at least 30 minutes and up to 4 hours.
When ready to serve, place some pasta in individual serving bowls and top with the tomato mixture. Add the cheese – and a few basil leaves, if you wish.
Recipe brought to you by BigLittleMeals.com and Andy and Ann.
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