Pasta with Uncooked Filetto di Pomodoro and Extra Basil

I know I’m becoming monothematic, but when you harvest more than 260 pounds of tomatoes in less than 6 weeks, you have no choice but cook with them.

However the only thing really “cooked” here is the pasta. The rest is a salad.
The perfect salad for a day in which the thermometer hits 100°F.
A flavorful dish for tomato lovers. Did I say tomato lovers?
A splendid salad made out of fleshy heirloom tomatoes and sliced raw garlic, with lots of fresh basil leaves. All marinated in olive oil and salt, and then tossed with some peperoncino and parmesan cheese.
I hope you like my recipe!
Pasta with Uncooked Filetto di Pomodoro | Ingredients for 6 portions
1 package of pasta (I used casaserecce noodles)
2 pounds of heirloom tomatoes peeled, seeded and cut lengthwise in 6 slices
2 garlic cloves peeled and finely sliced
2 cups of fresh basil leaves
4 Tbs. of extra virgin olive oil
Coarse sea salt
Crushed red pepper flakes
Parmesan cheese shredded (I used parmigiano reggianno)

Put the water for the pasta to boil. Combine the tomatoes with the garlic, basil leaves, oil and salt and marinate while cooking the pasta. Cook the pasta al dente and once it’s strained, let some fresh water run on top to stop cooking. Strain the pasta again and put it in a bowl with the tomatoes, olive oil, garlic, basil and salt to taste. Mix and serve with some red pepper flakes and cheese.

To print the recipe click here.

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