Recipe: For a quick summer supper, grate ripe tomatoes and toss pasta with a refreshing uncooked sauce

Boston Globe

2 days ago

4. Add the Parmesan and stir for 1 minute, or until the cheese melts. Add the tomatoes, and cook for 2 to 3 minutes, or until they are warmed through. Stir in the whole basil leaves and sprinkle with salt and pepper. Taste for seasoning and add more salt and pepper, if you like.
3. Add the pasta and the pasta cooking water. Cook over medium-high heat for 2 to 3 minutes, or until the pasta water thickens slightly.
2. In a skillet large enough to hold the cooked pasta later, heat the 2 tablespoons olive oil over medium heat. Add the garlic and cook, stirring often, for 2 minutes, or until the garlic softens and is aromatic.
1. Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, for 8 minutes, or according to package directions, or until the pasta is tender but still has some bite. Use a heatproof measuring cup with a handle to scoop out 1 cup of the pasta cooking water. Drain the pasta into a colander but do not rinse it. Sprinkle olive oil onto the pasta so it does not stick together.
When the kitchen counter is covered in vibrant red tomatoes and you need dinner in a hurry, you need to know about pasta with a refreshing uncooked tomato sauce. Stand a box grater in a large shallow bowl and work 2 very large (or 4 medium) ripe tomatoes on the largest holes, letting all of the flesh and juices fall into the bowl but discarding the peel. Then grab any pasta you have on hand, though spaghetti feels right here, and after you cook it, save a cup of the pasta cooking water. Lightly saute garlic in a very large skillet that will hold all the cooked pasta, add it to the pan with the reserved cooking water and it will thicken slightly. Stir in Parmesan, the grated tomatoes, and whole fresh basil leaves. Use the time you saved stirring a pot of gravy to linger over dinner, soaking up glorious, late summer rays of sunshine.
Serves 4
When the kitchen counter is covered in vibrant red tomatoes and you need dinner in a hurry, you need to know about pasta with a refreshing uncooked tomato sauce. Stand a box grater in a large shallow bowl and work 2 very large (or 4 medium) ripe tomatoes on the largest holes, letting all of the flesh and juices fall into the bowl but discarding the peel. Then grab any pasta you have on hand, though spaghetti feels right here, and after you cook it, save a cup of the pasta cooking water. Lightly saute garlic in a very large skillet that will hold all the cooked pasta, add it to the pan with the reserved cooking water and it will thicken slightly. Stir in Parmesan, the grated tomatoes, and whole fresh basil leaves. Use the time you saved stirring a pot of gravy to linger over dinner, soaking up glorious, late summer rays of sunshine.
Salt and pepper, to taste 12 ounces pasta (spaghetti or any other shape) Olive oil (for sprinkling) 2 tablespoons olive oil 3 cloves garlic, finely chopped 1 cup freshly grated Parmesan cheese 2 very large or 4 medium ripe tomatoes, grated (about 2 cups) 1 cup whole fresh basil leaves Extra grated Parmesan (for sprinkling) Extra whole fresh basil leaves (for garnish)
1. Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, for 8 minutes, or according to package directions, or until the pasta is tender but still has some bite. Use a heatproof measuring cup with a handle to scoop out 1 cup of the pasta cooking water. Drain the pasta into a colander but do not rinse it. Sprinkle olive oil onto the pasta so it does not stick together.
2. In a skillet large enough to hold the cooked pasta later, heat the 2 tablespoons olive oil over medium heat. Add the garlic and cook, stirring often, for 2 minutes, or until the garlic softens and is aromatic.
3. Add the pasta and the pasta cooking water. Cook over medium-high heat for 2 to 3 minutes, or until the pasta water thickens slightly.
4. Add the Parmesan and stir for 1 minute, or until the cheese melts. Add the tomatoes, and cook for 2 to 3 minutes, or until they are warmed through. Stir in the whole basil leaves and sprinkle with salt and pepper. Taste for seasoning and add more salt and pepper, if you like.