Spaghetti with no-cook tomato sauce.
Some of my neighbors gifted me some beautiful tomatoes from their yard. Right away I knew that I had to try making the no-cook tomato sauce, I had found on the Bon Appetite website a while ago. Next to eating a warm tomato straight from the plant, this sauce might be one of the best ways to eat tomatoes. And boy were I right. This sauce is honoring the flavors of the tomato, by complementing them without overpowering therm.
Serves 3-4.
Ingredients:
750 g ripe tomatoes
1 garlic clove, grated
2 tablespoons butter
4 teaspoons champagne vinegar
¼ teaspoon red pepper flakes
60 ml olive oil
113 g Parmesan cheese
salt to taste
1 handful basil, chopped
Directions:
Remove the seeds from the tomatoes, this is easily done by cutting the tomatoes in half through the equator, instead of through the core. Then gently squeeze the tomatoes like you would squeeze a lemon to discard the seeds.
Roughly chop the tomatoes and transfer them to a large wide bowl. Mash the tomatoes with a fork or a potato masher, to release the juices. Add half the cheese, butter, vinegar, pepper, garlic, oil, combine and season with salt. Let the sauce sit covered on the kitchen counter for at least 30 minutes (not more than 3 hours) allowing the favors to blend.
Boil pasta according to instructions on packaging. Save some of the pasta water to stretch the sauce.
Add basil to the sauce and season it again. Mix in the hot pasta, and serve immediately with a sprinkle of Parmesan cheese.
Enjoy!