Everybody loves pasta but there are not many light pasta sauces that aren’t loaded with fat. This one is full of fresh tomato and basil and the cooking required is only the pasta itself! The sauce makes a great Bruschetta topping, too, for a double pleasure. Bueno appettito!
Summer Tomato Pasta
- 6 large, very ripe beefsteak tomatoes, peeled* & diced
- 8 – 10 large fresh basil leaves, finely chopped (no substitution here, fresh is required)
- 2 cloves garlic, finely chopped
- 1 tsp. salt
- 1 Tbsp. freshly ground black pepper
- 6 Tbsp. extra virgin olive oil
- 1 lb. spaghettini or angel hair pasta
- 3 Tbsp. salt
- Shaved or shredded Parmesan or Romano cheese, optional
In a large bowl, combine the diced tomatoes, chopped basil, garlic, salt, pepper and olive oil. Mix well and set aside for about 1 hour for flavors to meld.
Bring 5-6 quarts of water to boil, add 3 Tbsp. salt. Add pasta and cook according to package directions until al dente. Drain well, Add a few spoonfuls of sauce to pasta and toss to coat. Pour into serving bowl and top with optional cheese. Serve additional sauce on the side. Serves 4-6
* TIP: To easily peel the tomatoes, cut a line just in the skin around the center of the tomato. Dip it for about 10 seconds in boiling water. The skin should slip off easily. Any skin still remaining can be removed with a vegetable peeler or very thin, sharp knife.