Pasta with Fresh Tomatoes
Summer tomatoes, olive oil, and fresh herbs make this no-cook sauce a perfect choice on a hot day. Tossed with thin pasta and a handful of grated cheese, for a simple lunch or light supper.
Ingredients
- 5 large tomatoes
- 1/3 cup extra virgin olive oil
- 2 Tbsp fresh parsley
- 2 Tbsp fresh basil or oregano
- 1/2 tsp garlic powder
- 1 1/4 tsp kosher salt
- freshly ground black pepper
- 1 Tbsp butter
- 1/3 cup grated Asiago cheese for serving
- 1 pound vermicelli or other long noodle pasta
Instructions
- Seed and finely chop tomatoes.
- Marinate with olive oil, fresh parsley, basil (or oregano), garlic powder, salt and pepper. Don't taste. Mixture should smell strong of garlic and herbs.
- Cover and marinate at least 2 hours or more, stirring each hour.
- While marinating over time, the tomatoes will release their juices into the sauce. After marinating, cook one pound of pasta in boiling salted water. Drain well and toss with the butter and a sprinkle more of salt. Combine immediately with tomato mixture. Before serving, grate cheese on top. Mangia!
