A simple no-cook tomato sauce for peak summer heat, from Meryl Feinstein
When tomatoes are at their peak — and it’s too hot to turn on the oven — this simple, no-cook sauce from my cookbook “Pasta Every Day” is what I come back to time and again. It’s often called pomodoro crudo and served with very…
In the sweltering summer heat, when the oven becomes an unwelcome addition, Meryl Feinstein's cookbook "Pasta Every Day" offers a refreshing solution: a simple, no-cook tomato sauce, also known as pomodoro crudo. This versatile dish can be tailored to one's liking, with variations that include onions, capers, olives, and local cheese. The key is to use ripe, flavorful tomatoes, be they heirloom, plum, or cherry.
To prepare this delectable sauce, halve or quarter the tomatoes and combine them with finely chopped garlic and torn basil leaves in a large bowl. Generously season with kosher salt and drizzle in high-quality extra-virgin olive oil. Stir until everything is well combined, then cover and let the sauce rest for at least an hour, ideally in a warm, sunny spot.
When ready to serve, cook your preferred pasta to your desired texture. Toss the cooked pasta with the sauce, ensuring it is well coated. Drizzle with additional olive oil, add more basil leaves, and finish with a sprinkle of Parmigiano-Reggiano or Pecorino Romano, if desired. For an extra depth of flavor, let the pasta marinate in the sauce for about 15 minutes before serving.
Written by urgent.news from Associated Press's reporting — not their text. Machine-written — it may contain errors, so check the original before relying on it.
