- Capture summer with this straight from the field fresh tomato sauce for pasta.
- Servings 4
- Prep Time
- Cook Time
- 3 cups Local tomatoes (cherry or large), chopped finely
- 2-3 Garlic cloves, grated or mashed with salt
- 1 1/2 cup Basil. chopped or torn
- 1/3 cup or to taste Extra virgin olive oil
- 2 teaspoons Sea or kosher salt
- 12-16 ounces Thin pasta, such as angel hair
Fresh Tomato PastaCharlie Burke (First published in The Heart of New England) - 2017-10-12
We make this uncooked sauce only from fresh local tomatoes, garlic and basil. It can be made in less time than it takes to boil the water for the pasta and captures the essence of summer in New Hampshire!
Put chopped tomatoes into a bowl and sprinkle with salt. Mix, add olive oil and chopped or torn basil.
In a large pot bring water and salt to a rolling boil. Cook pasta according to instructions, drain and return pasta to the hot pot. Quickly add sauce to the pasta, mix and serve.
Quick and made from just a few quality ingredients, this brightly flavored dish makes a quick lunch or dinner and is suitable for entertaining. Good olive oil, sea or kosher salt and the best local tomatoes, basil and garlic shine in this elemental dish.