Almost three years ago I blogged on a fresh tomato sauce in which the tomatoes are grated instead of diced or processed. It is such a nice method that I feel it’s worth mentioning again for those who might be new to my site. Something about its texture makes this sauce absolutely unique and very delicious…
4 large, ripe tomatoes or 6 medium, halved crosswise
1 tablespoon olive oil
1 tablespoon white balsamic vinegar
1 tsp dried mint leaves
2 tablespoons capers (or to taste)
salt and pepper to taste
fresh basil leaves, cut in chiffonade
Parmigiano-Reggiano for serving
Cook the pasta in a large pot of salted boiling water until al dente.
Meanwhile, in a large bowl, grate the tomatoes using a box grater with medium-large holes. The skin of the tomato will protect your hand as it gets close to the grater.
To the grated tomatoes, add the olive oil, balsamic vinegar, mint, capers, salt and pepper. Mix well. Add the cooked pasta on top of the cold tomato mixture, and immediately add the basil. Toss everything together gently, and serve right away with Parmigiano cheese.
to print the recipe, click here
I make this type of pasta several times each summer, never get tired of it! Since I learned from Louisa Shafia that dried mint should not be frowned upon, I’ve been using it a lot. In this pasta, it worked wonders together with the capers and the basil… You can adapt this recipe in countless ways, just make sure to grate the tomatoes, it is amazing how a little change can bring so much to a simple recipe.
The refreshing pasta next to a simple roasted chicken, adapted from an old favorite.
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