Here is one reason to love summer: You just can't get tomatoes in the winter that are as good as they are now.
Here is my favorite recipe using them. I make this practically once a week. We NEVER get tired of it.
Thank you Pierre Franey.
Pasta with fresh, uncooked tomato sauce
(Pierre Franey, The New York Times 60-Minute Gourmet. Slightly revised by me.)
3-5 large summer tomatoes, about 2-1/2 pounds
4-6 large cloves garlic, peeled, left whole. Bruise them by smacking them with a mallet, or flatten them slightly with side of knife. (Make sure you don't hit them too hard so they break into a lot of pieces.)
1/2 tsp. red pepper flakes
1/2 cup coarsely chopped basil
salt and generous amount of freshly ground pepper
1/2 cup olive oil
1 pound rigatoni or other tubular pasta such as penne
1/4 pound shredded Fontina (or Muenster cheese or Italian sharp cheese if you can find it)
1/2 cup grated parmesan
1. Wash tomatoes. Core and chop into cubes about 3/4-inch square. There should be about 6 cups. Put in bowl.
2. Add garlic, pepper flakes, basil, s&p, olive oil. Cover. Let stand at room temperature several hours (all day). Or chill overnight and bring back to room temperature a few hours before serving.
3. Cook pasta.
4. Shred Fontina in food processor with coarse blade. (Or dice into tiny cubes.)
5. Remove garlic cloves from sauce!
6. Drain pasta. Spoon off 1/4 cup oil from surface of sauce. Add to pasta. Add parmesan cheese, toss. And half tomato sauce, toss. Add half remaining sauce and Fontina cheese, toss. Serve in bowls with remaining sauce spooned on top.
(Or do what I do, just combine everything together and serve.)
Here is my favorite recipe using them. I make this practically once a week. We NEVER get tired of it.
Thank you Pierre Franey.
Pasta with fresh, uncooked tomato sauce
(Pierre Franey, The New York Times 60-Minute Gourmet. Slightly revised by me.)
3-5 large summer tomatoes, about 2-1/2 pounds
4-6 large cloves garlic, peeled, left whole. Bruise them by smacking them with a mallet, or flatten them slightly with side of knife. (Make sure you don't hit them too hard so they break into a lot of pieces.)
1/2 tsp. red pepper flakes
1/2 cup coarsely chopped basil
salt and generous amount of freshly ground pepper
1/2 cup olive oil
1 pound rigatoni or other tubular pasta such as penne
1/4 pound shredded Fontina (or Muenster cheese or Italian sharp cheese if you can find it)
1/2 cup grated parmesan
1. Wash tomatoes. Core and chop into cubes about 3/4-inch square. There should be about 6 cups. Put in bowl.
2. Add garlic, pepper flakes, basil, s&p, olive oil. Cover. Let stand at room temperature several hours (all day). Or chill overnight and bring back to room temperature a few hours before serving.
3. Cook pasta.
4. Shred Fontina in food processor with coarse blade. (Or dice into tiny cubes.)
5. Remove garlic cloves from sauce!
6. Drain pasta. Spoon off 1/4 cup oil from surface of sauce. Add to pasta. Add parmesan cheese, toss. And half tomato sauce, toss. Add half remaining sauce and Fontina cheese, toss. Serve in bowls with remaining sauce spooned on top.
(Or do what I do, just combine everything together and serve.)
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