Ah, when it comes to pasta, the Bastianich family knows a thing or two. That’s why we couldn’t resist asking Joe Bastianich of Greenwich, Conn., and his sister Tanya of New York City to share their recipe for a fresh, raw tomato sauce packed with fresh basil and garlic and bejeweled with a scattering of Grana Padano cheese. It’s summer on a plate, just as it’s done in Italy, and all you have to do is boil water. The Bastianich children of Lidia are coauthors of the book Healthy Pasta, featuring recipes that are no more than 500 calories per serving. Do what the Italians do — serve pasta as a course, not an entrée. You can have it more often that way!
DONATE: Get the book Healthy Pasta and support The Faith Middleton Food Schmooze at the same time. Thank you!
—Faith
- 3 tablespoons olive oil extra virgin
- 1 clove garlic very finely chopped
- 2 1/2 pounds tomatoes mixed (different colors and sizes)
- 2 cups basil leaves, coarsely chopped or torn
- kosher salt
- black pepper freshly ground
- 1 pound spaghettini
- 1/2 cup grana padano freshly grated
- Bring a large pot of salted water to a boil for pasta. In a large serving bowl, stir together the olive oil and garlic. Let sit while you prepare the tomatoes.
- Core the tomatoes and dice into 1-inch pieces. You'll get 6 or 7 cups. Add to the bowl along with the basil, season with salt and pepper, and toss well. Let sit at room temperature for 15 minutes to allow the tomatoes to release their juices.
- Add the spaghettini to the boiling water. When the pasta is very al dente, remove it with tongs and add directly to the bowl with the tomatoes, reserving the pasta water. Toss well and let sit a minute or two for the tomato juices to soak into the pasta, then add a little more pasta water if the pasta seems dry. Sprinkle with the grated Grana Padano, toss, and serve.
