August 19, 2013 by dgarnett2013
Pasta with raw tomato sauce
- 12 fat, ripe, sweet in season St Mazano tomatoes or handfuls of cherry tomatoes.
- handful fresh basil
- 150g parmesan, grated
- salt and pepper
- 2 – 5 garlic cloves, depending on how much garlic you like
- Extra virgin olive oil
- Penne or orchiette
Place tomatoes in just boiled water until skins start to pucker, then peel them, de-seed them and put about half in a liquidiser. (otherwise mash with a fork).
Take leaves of one large basil plant and add a few. Add fresh garlic cloves – I like this really garlicky – so use 5 fat fresh ones, roughly chopped. Add a good slug of the best olive oil you can afford. And a good 2 pinches of crystal salt and pepper to taste.
Blend all together OR just mix in a bowl.
Into this sauce, add the rest of the tomatoes, halved or quartered or chopped, depending on their size, plus grated parmesan and more torn basil leaves.
Boil any pasta, but works well with penne and orichietti
When pasta is drained, return to still hot pan, stir in sauce and add
another glug of olive oil plus more parmesan.