Super fresh and super fast!  I decided to use organic tomatoes for this and I think it was worth it - the flavors were great!
Source: Real Simple 
  • 12 ounces pasta
  • 1 1/2 pounds beefsteak tomatoes, quartered
  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic, chopped (I would definitely use more than this - I used an entire small bulb)
  • kosher salt and black pepper
  • 1/2 cup fresh basil, chopped
  • 1/4 cup grated Parmesan (1 ounce)
Directions
  1. Cook the pasta according to the package directions. Drain the pasta and return it to the pot.
  2. Meanwhile, in a food processor, puree the tomatoes, oil, garlic, ¾ teaspoon salt, and ¼ teaspoon pepper. (Make sure to just coarsely chop the tomatoes, or your sauce will be too watery).
  3. Toss the pasta with the tomato sauce and half the basil. Sprinkle with the Parmesan and the remaining basil just before serving. (Drain slightly with a slotted spoon or lift and drain pasta with tongs if using spaghetti or linguine). 



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