Despite the season our local farmer’s market had some hot looking tomatoes last week. They couldn’t be from around here, but family genetics make me desperate. Saturday would be mozzarella, tomato & basil day. Friday would be grilled lamb and pasta with a raw (crudo) tomato sauce.
It’s super flex, requires no measuring and except for the tomatoes, just about anything can be deleted or added.
1 pound pasta (I used pici, use what you’ve got)
A couple pounds of tomatoes of tomatoes, chopped
Basil, chopped fine
Salt & pepper
Cook pasta according to directions, drain. Add tomatoes & basil to bowl, then hot pasta, a drizzle of olive oil, cheese to your liking and adjust seasonings.
Done, dine – B
Options: no basil, parsley instead of basil, ricotta, olives, capers, garlic…you get the picture 🙂