Take advantage of summer's ripe, flavorful tomatoes with this no-cook fresh tomato sauce. It is quick to prepare and makes a light summertime supper. Pair it with a salad featuring veggies from your garden or the farmer's market. Using a cheese grater to easily get the pulp from fresh tomatoes is a trick I learned from About.com's Local Foods
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 6 to 8 servings
Ingredients:
- 5 large tomatoes, such as Beefsteaks
- 1 large clove garlic, minced
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons capers
- 2 tablespoons extra virgin olive oil
- Salt and pepper
- 16 ounces spaghetti or angel hair pasta
- 8 ounces fresh mozzarella, cut into 3/4-inch cubes.
Preparation:
- Fill a large pot with water and set on the stove to boil for the pasta.
- Meanwhile, cut the tomatoes in half vertically and, working over a medium-sized bowl, grate the tomatoes on the cut side with the coarse side of a cheese grater. The tomato pulp should grate off easily, leaving behind the skin. Stir in the garlic, basil leaves, capers and olive oil. Season to taste with salt and pepper, set aside.
- When the pasta water comes to a boil, add about tablespoon of salt to the boiling water, then add the pasta. Cook according to package directions, or until it is al dente, still slightly firm to the bite. Drain the pasta and place it in a large serving bowl. Add the tomato sauce and the fresh mozzarella and toss to distribute the sauce and the mozzarella in the hot pasta. Serve immediately.
