When the first good tomatoes appear, I buy fresh basil and a good sized chunk of Parmigiano-Reggiano, and whip up a no-cook pasta. It’s not the heat. It’s the deliciousness. I like it even better than the red sauce of winter.
Cheers,
Faith
Photo: Pixabay.com
Ingredients
- 1 box shell or tube pasta (any cut will do!)
- 2 pounds ripe tomatoes, diced
- 3 tablespoons extra virgin olive oil
- 1 large garlic clove minced fine
- Salt and freshly ground pepper to taste
- 1/3 cup chopped fresh basil
- 6 ounces grated Parmigiano-Reggiano
Servings: people
Instructions
- While the pasta is cooking, in a bowl, toss together the tomatoes, olive oil, garlic, fresh ground pepper and salt, to taste.
- Drain the pasta, place in a serving bowl, quickly add the tomato mixture, basil and cheese. Toss, taste, adjust the seasonings if needed, and serve.
