Oh this heat wave is tough. I’ve been cooking as little as possible, trying to limit turning on the stove and oven and trying not to eat food that is hot and heavy. Simple wrap sandwiches of veggie spears and hummus, apple slice dipped in hummus, cherry and Sungold tomatoes just popped into my mouth straight from the fridge.
This is a go-to no-cook pasta sauce that, yes, requires you to cook the pasta, but is fresh and cool going down. It’s done in an instant, and takes full advantage of the sweet little tomatoes and basil that are starting to hit their stride right about now. This sauce ends up with a silky sweetness that is almost buttery, but there is no dairy involved – unless you choose to add cheese…
Here’s wishing you a cool weekend!
Raw tomato sauce for pasta
1 pound pasta (penne or other short pasta preferred)
2 Tbs extra virgin olive oil
1 pint cherry/grape or Sungold tomatoes, cut in half (the sweeter the better)
3 cloves garlic, minced
¼ cup basil leaves, chopped
Salt to taste
(Grated cheese for serving, optional)
Prepare pasta according to package directions. Drain (reserving a few tablespoons of pasta water, just in case) and place in large serving bowl. Stir in remaining ingredients (including pasta water if the mix seems too dry). Serve with optional grated cheese.