Summer Pasta

This is one of my favorite quick pasta's to make when its warm outside.  I discovered it last summer, when looking for something to go with pork chops.  I had some tomatoes from my garden I wanted to use, and plenty of fresh herbs.  I found a version of this on Martha Stewart's website, and added my own twist.  I call this "Summer Pasta" because its goes wonderfully with anything on the grill  (pork chops, steak, salmon, etc.) and most of the ingredients are fresh and in season!  The best part?  The sauce is raw!  As in...the only thing you have to cook is the pasta.  This dish could NOT be simpler.  Let's face it, the last thing you want to do on a hot summer night when you are grilling is be stuck in a hot kitchen.  Yuck.  This dish is best served room temperature.  Serves 6

Summer Pasta:

 

INGREDIENTS:

 

*2 pounds unrefrigerated ripe tomatoes (I prefer roma)

*1 tablespoon flat-leaf parsley
*1/4 cup basil leaves
*3 medium garlic cloves (I use 4, I LOVE garlic)
*1/4 cup extra virgin olive oil, plus more to drizzle
*Kosher or sea salt, and freshly ground black pepper
*1 pound spaghetti
*Freshly grated parmesan cheese


1.  Finely chop the first 4 ingredients, and mix together with oil (or pulse ingredients in food processor, including oil, to blend)  Add salt and pepper to taste.  Transfer raw sauce to the bottom of large pasta bowl.

2.  Bring a large pot of salted water to boil.  Add pasta (I usually end up using 3/4 of a box), and cook until al dente.  Drain pasta and toss it in the bowl with the raw sauce.  Drizzle with a little more olive oil, and freshly shaved parmesan.  Serve immediately, or at room temperature.

Enjoy!!