Your best 'Raw' pasta sauce
I am cooking dinner for some friends who just had a baby. Normally I do a big stew or braised dish that can save over a few days. But it is so hot, I thought they might enjoy a good cool pasta dish. I want to make something (chopped tomatoes, herbs, etc etc) that I can make before hand, which they can just add to fresh pasta.
Any favorite recipes?
Crunchy pesto--don't pulverize the ingredients, hand-chop them (chopped basil, Parm in teeny little cubes, whole pine nuts, minced garlic, all tossed with olive oil and pasta). I like it with a chunky rather than a strand pasta, to catch the yummy little bits--I usually use campanelle or corkscrews. Serve with cherry tomatoes that have been halved and marinated in a vinaigrette.
Plain raw pasta sauces might lack some pizzazz so consider adding a little vinaigrette to your cool pasta dish. I like making a nice sundried tomato version. Red wine vinegar in a 1:3 ratio with olive oil and processed sundried tomatoes. Bonus points if you use the flavorful oil from oil-packed tomatoes. This might border on the dreaded "Pasta Salad" but worth a try I guess.
Tom, I would suggest mixing some heirloom tomatoes with fresh basil & Italian parsley and maybe throw in some mint for fun. Add some thinly-sliced shallot, toasted pine nuts, and most-importantly - a few tablespoons of black olive tapenade. Toss it up and finish w/ olive oil, balsamic vinegar and s&p.
Send it over w/ a hunk of Locatelli pecorino romano & a nice loaf of crusty bread. Oops, don't forget a nicely chilled rose wine (i'm partial to Jaboulet Paralelle 45 rose)
My mouth waters thinking about it!
LINGUNINE WITH TOMATOES AND BASIL
4 RIPE LARGE TOMATOES, CUT INTO ½” CUBES
1 LB. BERIE CHEESE, RIND REMOVED , TORN INTO IRREGULAS PIECES
1 CUP CLEANED FRESH BASIL LEAVES , CUT INTO STRIPES
3 GARLIC CLOVES , PEELED AND FINELY MINCED
1 CUP PLUS 1 T OLIVE OIL
2-½ t SALT
½ t FRESHLY GROUND BLACK PEPPER
1 ½ LBS. LINGUINE
FRESHLY GRATED IMPORTED PAERMESAN CHEESE
COMBINE TOMATOES, BRIE, BASIL, GARLIC, 1-CUP OLIVE OI, ½ t SALT, AND THE PEPPER IN A LARGE SERVING BOWL. PREPARE AT LEAST 2 HOURS BEFORE SERVING AND SET ASIDE, COVERED, AT ROOM TEMP.
BRING 6 QUARTS WATER TO A BOIL IN A LARGE POT. ADD 1 T OIVE OIL AND REMAINING SALT. ADD THE LINGUINE AND BOIL UNTIL TENDER, 8 TO 10 MIN.
DRAIN PASTA AND IMMEDIATELY TOSS WITH THE TOMAQTO SAUCE. SERVE AT ONCE, PASSING THE PEPPEERMILL, AND GRATED PARMESAN CHEESE.
SERVES 4 TO 6
I make this all the time in the summer. In fact, I just made a double batch last week because I also like it cold right out of the fridge. The no-cook sauce is made with tuna, extra-virgin olive oil, capers, anchovies, garlic, fresh tomatoes (I just dice them instead of slicing) and basil. All this is left to 'marinate' ahead of time and then tossed with freshly cooked pasta. Be sure to use high-quality Italian tuna in olive oil. I resorted to the canned albacore tuna in water once and was so disappointed with how bland it made the dish.
Spaghetti with tuna, tomatoes, capers, and basil
I love to make a raw puttanesca with chopped tomatoes, capers, chopped kalamata olives, a squeeze of lemon and bit of grated rind, some minced anchovy, minced red onion, a small splash of olive oil and some torn basil. Maybe you could put some grated Parmesan in a separate container to add at the last minute. This is good to make ahead so that the flavors develop and tastes great at room temperature.
My fave: mix a little grated garlic, chopped tomatoes, basil, olive oil, a little lemon juice, salt, and chopped mozzarella in a bowl and let it sit for at least 20 min. Cook maccheroni until they're al dente, drain and immediately add to the sauce, toss, cover and let steam for 5-10 min.