Sometimes a recipe can be so simple that it seems almost pathetic. This delicious summer pasta dish is just that. It pairs nicely with a chilled white wine like a friulano.
Yield: 4 – 6
1 lb spaghetti or bucatini (DeCecco brand recommended)
1 lb fresh Roma tomatoes
1/2 cup EVOO
1/2 cup grated Parmesan cheese, and more for serving
8 garlic cloves pressed
20 fresh basil leaves, roughly chopped
1 1/4 tsp salt plus more to taste
1/4 tsp freshly ground pepper
Begin by boiling water in a pot large enough to submerge the tomatoes. Score a small ‘X’ on the stem side of each tomato then place tomatoes in boiling water for about 2 or 3 minutes. The skin should start to peel. Quickly remove tomatoes and place them in an ice bath to cool. When safe enough to handle, place tomatoes in a blender and puree slightly. Pour tomato puree in a serving bowl and add the remaining ingredients and mix well. Taste for additional salt and let the mixture stand for at least 30 minutes. Note: you can also remove the seeds before you puree the tomatoes (this is what my grandmother use to do), but I find you’re also getting rid of a lot of taste by removing the seeds).
Meanwhile, boil water in another large pot and salt liberally. Place pasta in the boiling water and cook per instructions on the box (preferably al dente). Drain completely. Place cooked pasta in the bowl with the tomato puree mixture and mix well. Serve immediately and sprinkle with Parmesan cheese.