Angel-hair Pasta With Fresh Tomato Sauce
From lunasea 17 years ago
- 20 minutes to make
- Serves 6
This recipe is another component of the lovely menu called "Fresh From the Farm" featured in the July 2006 Gourmet Magazine. It included this colorful and flavorful pasta dish and paired it with Grilled Salmon with Lime Butter Sauce, Green Beans with Arugula and Grilled Corn with Herbs - and we made them all. Read more I am submitting those recipes separately. I've made this menu numerous times in whole and in part because it is so delicious and fresh. This dish focuses on the goodness of ripe tomatoes, letting them be just what they're meant to be — wonderful. If you're making just this as the star of a meal, try adding pieces of fresh mozzarella with a drizzle of extra virgin olive oil over the top. It has a refreshing Caprese-Salad taste as such. Enjoy. See less
Ingredients
- 1 small garlic clove shopping list
- 3 lb tomatoes shopping list
- 2 tablespoons fresh lemon juice shopping list
- 1 teaspoon salt shopping list
- 1 teaspoon sugar (optional) shopping list
- 1/2 teaspoon black pepper shopping list
- 1 lb dried capellini (angel-hair pasta) shopping list
- 1/2 cup chopped fresh basil shopping list
- **** shopping list
- Accompaniments: shopping list
- finely grated parmigiano-Reggiano shopping list
- extra-virgin olive oil for drizzling (optional) shopping list
- fresh Mozzarella broken into pieces (optional) shopping list
How to make it
- Mince garlic and mash to a paste with a pinch of salt using a large heavy knife.
- Core and coarsely chop two thirds of tomatoes. Halve remaining tomatoes crosswise, then rub cut sides of tomatoes against large holes of a box grater set in a large bowl, reserving pulp and discarding skin. Toss pulp with chopped tomatoes, garlic paste, lemon juice, salt, sugar (if using), and pepper. Let stand until ready to use, at least 10 minutes.
- While tomatoes stand, cook pasta in a 6- to 8-quart pot of boiling salted water, uncovered, until al dente, about 2 minutes.
- Drain in a colander and immediately add to tomato mixture, tossing to combine. (Add fresh mozzarella at this point if you go that route).
- Sprinkle with basil.
- NOTE:: Tomato mixture can stand at room temperature up to 2 hours.
The Rating
Reviewed by 8 people-
I love this recipe it is amazing how wonderful fresh red ripe tomatoes taste with little seasoning.
This is close to our recipe served on Sunday night per order of our mother.
Look how beautiful it looks!
I love the addition of the mo...more
trigger
in loved it
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We make something similar to this. My husband has a garden and we found that this great home-made tomato sauce with basil and garlic goes great over pasta! Beautiful picture!
juels
in Clayton loved it
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Hi...it's been awhile since I have been on the site. I have a huge barrel of fresh basil and was looking for what to do with it...making this tonight! TY
kathye
in loved it
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