tomatosauce

Uncooked Tomato Sauce

Hal Rubenstein, Restaurant Critic & Editor-at-Large, InStyle

An unglamorous name for a terrific, surefire addition to your culinary repertoire.

This sauce is so ridiculously easy, yet the first bite can set off the best day of summer. Great when you are in a rush, when the sun is way too enticing to chain yourself to a kitchen, when you want to introduce your kids to cooking, and best of all, when you want to feel as bright as the day is outside, or as bright as the day should be.

8 ripe plum tomatoes, quartered

4 large cloves of garlic, minced

8 large basil leaves

2 tbsp fresh lemon juice

2/3 cup extra virgin olive oil

1/4 cup pignoli nuts

1 tsp salt

1 tsp black pepper

Pinch of red pepper flakes (more to taste)

Grated fresh parmesan

1 lb. Perciatelli

Boil salted water in pasta pot. Add perciatelli and follow cooking time on box or adjust if you prefer your pasta more al dente.

MEANWHILE…

Place garlic and basil in food processor and mince.

Add tomatoes and pulse until cut into large medium size chunks.

Add lemon juice, salt and pepper.

With processor once again on pulse, so that the tomatoes do not turn to liquid, slowly add olive oil until sauce thickens.

Pour contents into a large bowl, add pignoli nuts and parmesan and mix.

When pasta is cooked, fully drain. Then add to bowl with sauce and toss with fervor.

Pasta can either be served hot, or as I prefer, room temperature, which means you can make it before guests show up so when they arrive you look as relaxed as they are.

*To view Hal Rubenstein’s full story, Click Here for Part I and here for Part II

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