tomato pasta

Originally uploaded by ted_major

This is a recipe I got from my cousin Liz years ago. As you can see from the photo, I don’t always peel and seed the tomatoes, and it also works well with halved cherry tomatoes. Though it is good right away, you really have to let it sit overnight for the flavors to develop.

3 c peeled, seeded, chopped tomatoes (about 2 lbs.)
1 clove garlic, minced
zest and juice of 1 lemon
1 tsp salt
a few grinds of pepper

Mix and let stand 1 hour.

Cook 1 lb pasta (I like spaghetti rigate, but use whatever long, thin pasta you like), toss with olive oil, and cool.

Toss pasta with tomato mixture and add the following:
3 Tbs white wine vinegar
1/2 cup olive oil
3 Tbs chopped fresh basil
1 Tbs chopped fresh parsley

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