Super-Fresh Pasta with No-Cook Tomatoes, Cheese and Basil · Faith Middleton's Food Schmooze
When the first good tomatoes appear, I buy fresh basil and a good sized chunk of Parmigiano-Reggiano, and whip up a no-cook pasta. It’s not the heat. It’s the deliciousness. I like it even better...
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Cooking tools:
- Pepper mill
- Grater
- Pot
- Stove
- Colander
- Mixing bowl
- Serving bowl
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 1 box shell or tube pasta ((any cut will do!))
- 2 pounds ripe tomatoes, (diced)
- 3 tablespoons extra virgin olive oil
- 1 large garlic clove (minced fine)
- Salt
- freshly ground pepper
- 1/3 cup chopped fresh basil
- 6 ounces grated Parmigiano-Reggiano
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