The ridiculous heat is back here in NY so it seems like a good time to share that second no-cook sauce I promised…
This one’s a little more straight-up, probably a little more familiar. That’s ok. Nothing wrong with familiarity, especially when there are good tomatoes to be had. Seriously, don’t even think of making this if you ain’t got the good stuff, because you’re going to do almost nothing to it.
Start chopping 90 minutes before you want to eat, to give the tomatoes some time to release their juices.
Raw Tomato Sauce
Serves 2, but doubles easily
Cooking Time: 90 minutes (20 minutes active)
Weight Watchers: One serving is 9 PoinstPlus values
2 large tomatoes, seeded, cored, and cut into small dice
1/2 teaspoon salt
Freshly ground pepper
1 small clove garlic, minced
1 tablespoon olive oil (use 2 tablespoons if you’re not on Weight Watchers)
4 ounces of your favorite pasta (I use Barilla Plus penne)
About 6 large basil leaves
2 tablespoons grated Parmesan cheese
About 90 minutes before dinnertime, put the tomatoes, salt, pepper, garlic, and oil into a serving bowl large enough to hold the cooked pasta, too. Stir, and set aside for a good hour. Stir occasionally if you feel like it.
NOTE: If you’re not a fan of raw garlic, it’s perfectly fine to heat up that olive oil and let the minced garlic sizzle for 30 seconds. Let it cool before you add it to the bowl.
About 40 minutes into that hour of waiting, put a large pot of salted water on to boil (covered, to speed things up). When it boils, add the pasta and cook according to package directions.
Now, chiffonade the basil: Stack the leaves and roll them into a tight little cigar. Slice through it very thinly, then separate the pretty little basil strands that result. Add to the bowl, and stir.
When the pasta’s ready, scoop out about 1/2 cup of the cooking water and set aside, then drain the pasta and dump it on in. Top with the grated Parm, toss, and taste. If it seems too dry, add splashes of the reserved cooking water until you’re happy. If you’re not on Weight Watchers, serve it with a little more cheese sprinkled on top.