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…
WHOLE-WHEAT SPAGHETTI WITH GRATED TOMATO SAUCE
(from the Bewitching Kitchen)
Whole-wheat spaghetti
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.
ENJOY!
to print the recipe, click here
IT”S ALL ABOUT THE TEXTURE…
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.
ONE YEAR AGO: A Taste of Yellow to Honor Barbara
TWO YEARS AGO: Gratin of Beefsteak Tomatoes
THREE YEARS AGO: Tour de France Final Stage: PARIS
FOUR YEARS AGO: Snickerdoodles with a Twist
Bewitching Kitchen 
I really love this idea – that’s today’s lunch sorted! thank you :o)
LikeLike
I hope you enjoyed your lunch! 😉
LikeLike
Very interesting! I’ll have to try it! A great way to avoid tomato peels.
LikeLike
Yes, and it works very well… it’s hard to imagine how well it works until you do it. Then…. magic! 😉
LikeLike
Sally, haven’t commented much lately, but I am here all the time, never miss any of your posts
love this pasta, I remember from the earlier post, but this version is even better!
hope you are going to have a nice weekend, and that the weather is as warm as you like it LOL
LikeLike
Nice to “see” you back commenting! Have a wonderful weekend too!
LikeLike
If I was there, I had attacked this plate of pasta without any mercy or regrets. 🙂 Yummy!!!!!!11111
LikeLike
I absolutely love the contrast of the hot pasta with the cool sauce – nothing better in the summer…
LikeLike
Grating tomatoes is such an easy and interesting process, isn’t it? Lovely sauce, darling! x
LikeLike
Agree completely! 😉 Hope your Saturday is wonderful (I am not there yet, but you are more than half way through the day already!)
LikeLike
Am making this for my evening meal tonight: so ‘thank you’. This method surely begs the Q: ‘how fresh is fresh’ – absolutely delightful! Only have ordinary balsamic [but a good one!] and the mint will have to be fresh, but this ‘tastes’ delightful even before I get > kitchen!! Have a good weekend also – you have more of it to come than we, ’tis true !!!!!
LikeLike
Glad to have inspired you! Love this simple recipe, it delivers a ton of flavor for very little work!
LikeLike
You have piqued my curiosity now, never tried this so when we finally get some decent tomatoes I will definitely try it 🙂
LikeLike
Yes, indeed – wait for great tomatoes, otherwise it’s not worth it 😉
LikeLike
Looks just wonderful. Definitely worth a revisit!
LikeLike
I thought so too! (obviously… 🙂
LikeLike
I love a fresh/raw tomato sauce and yours, Sally, looks fantastic. It’s one of the reasons I grow tomatoes every Summer — and then buy tomatoes at the farmers market because my plants suffer some unfortunate calamity. 🙂
LikeLike
Unfortunate Calamity is the nickname of our garden. We gave up years ago, but now I have a pot with basil and some rosemary. And twenty crossed fingers.
LikeLike
I’m very glad you reposted this Sally as I haven’t seen this one. What a great idea! And a good way to use those fresh tomatoes from the farmer’s market. We just finished off your cilantro and jalapeno hummus today (delicious!) and it looks like you’ll be feeding us again. 🙂
LikeLike
So glad you enjoyed that hummus! Refreshing, delicious, I must make it again… I hope you enjoy this pasta, grating is a lot of fun, if you don’t get too excited and add some skin and nails to the sauce.
LikeLike
Believe me – I have that fear! 😉
LikeLike
he, he, he…. my little virtual sister! 😉
LikeLike
Lovely. Just wanted to say I made the carrot nib orzo and shrimp with arugula and tomatoes while away with some ladies in Georgian Bay..it was fabulous!! Made them after I came home for my husband and son..fabulous again. Many thanks…Barb
LikeLike
Awesome! Thanks for the feedback!
that carrot nib orzo became a constant in our home actually – so quick to put together, and sooooo delicious!
LikeLike
Pingback: Truffle Balsamic Tomatoes thanks to our journey to Rhinebeck, NY | Andrea's Garden Cooking
Pingback: Pasta with Fresh Tomato Sauce and Olives | Andrea's Garden Cooking