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V Uncooked Tomato Sauce
Mix the different colors of tomatoes for a really beautiful dish. Recipe comes from the Italian Country Table cookbook. Serves 4-6 as a main course.
1 clove garlic, split
2 1/2 to 3 lbs tomatoes, unpeeled, unseeded and roughly chopped
1 1/2 tightly packed tablespoons fresh basil leaves or other favorite herb, torn
3-4 Tablespoons fruity extra-virgin olive oil
Salt and freshly ground black pepper
1 pound penne, fusilli, linguine or spaghetti
6 quarts boiling salted water
1/2 to 1 cup freshly grated aged Romano or Parmesan cheese(optional)
Vigorously rub a pasta serving bowl with the garlic. Add the tomatoes, basil, oil and salt and pepper to taste. Let stand at room temperature while you cook the pasta, or up to several hours.
Cook the pasta in rapidly boiling water, stirring often until tender but yet firm to the bite. Drain in a colander and turn into the pasta bowl, tossing all the ingredients together. Taste for seasoning and serve, If you like, pass the cheese at the table.