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HOT PASTA with COLD SAUCE

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Fifteen years ago when I was living in Paris, one of my friends surprised me with a birthday dinner. She made a pasta dish that was truly memorable. It was a hot pasta served with a cold/room temperature sauce of fresh tomatoes, basil, garlic, parmesan cheese, garlic salt and other things. I have misplaced the recipe.

This recipe was apparantly the hottest thing in Fairfield Connecticut, where this girlfriend was from. Everyone made it, talked about it, and raved.

If anyone can help recreate this, I would be most appreciative.

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  1. I'm not sure about this exact recipe, but I frequently do a cold pasta sauce during the summer, with really good, fresh ripe tomatoes (this is absolutely essential). I have no recipe. I just chop the tomatoes, add good olive oil, one or two bruised garlic cloves (which I usually remove before serving), basil, salt, pepper, and some dried chili. Add freshly cooked and drained pasta to the bowl and toss with cheese--usually parmesan or pecorino. I think that the beauty of this is that it's not an exact recipe. You can vary it as you like. Add some olives or some chopped arugula, add/substitute other herbs like parsley or mint.

    Another one I like is arugula pesto. Chop lots of arugula with a little garlic, S & P, chili, parmesan or pecorino, etc...add olive oil and toss with pasta. Delicious.

    1 Reply
    1. re: Kagey

      My variation of the arugula pasta: Dice very ripe tomatoes and chop the fresh arugula. Toss this and some toasted pine nuts with hot pasta; grind over some pepper (optional -- squeeze a garlic clove). Top with grated pecorino or parmesan. One of my favorite foods.

      Sarah C

    2. Key question: is the mixing bowl and are the plates warm or cold?

      1. This is the recipe I like to use in the summer when the tomatoes are really fresh. I get them straight from my garden, wash, peel, and squeeze out a bit of the juice. This is the rest of the recipe. Use about 1 1/2 half pounds of tomatoes that are coarsley diced, add 1/2 c. evoo, 2-3 T. chopped fresh basil or mint leaves,1/2 c. chopped kalamata oilves,1/2 tea salt, 1/4 tea pepper and 4 oz.crumbled goat or feta cheese. Mix this together gently(except cheese) and let it sit in a bowl for at least 30 min. for the flavors to blend. Cook pasta, drain and return to pot. Add the tomatoe mixture to pasta in pot, toss, then add cheese and toss again. Serve at once.
        You can vary this in many ways. It's great with fresh mozzarell, scallions and garlic. Also good is raw fennel,basil and pecorino. I'm sure you'll come up with your fav combo.

        1. virgin sauce i.e. uncooked. Maybe some good olives and/or capers like a puttanesca. You have all the ingredients you need listed.

          1. Fleur, Google the name ED GIOBBI and you'll get some history about this pasta as well as his recipe. In the '70s, this artist who was friends with many "connected" food people in the NYC area resurrected his grandmother's dish to widespread acclaim. That this Italian farmhouse staple became the darling of "foodie" magazines in no way diminishes its delicious qualities. It is a summer treat, easy to prepare and unfailingly provokes wonder from the assembled eaters. Good Luck.