This pasta dish is fresh and easy.
~ Prepare the ingredients while the pasta water comes to a boil.
~ Cook the sauce while the pasta boils.
I started with a large pot of water and while waiting for it to come to a boil, I prepared these ingredients:
Fresh garden tomatoes that I had just picked were used because some split on the vines and would spoil if left out. Ugly garden tomatoes make pretty tasty sauce! Farmers' market or good grocery store tomatoes (even a pint of grape tomatoes halved) would work well. I also used one large shallot. I just love shallots and always have them on hand. But half a red onion would work.
I would have used garlic if I'd had some.
Fresh basil and parsley added amazing flavor. I gave everything a rough chop while chatting with my kids doing their homework nearby.
Fresh mozzarella was in the fridge so I decided it would taste lovely with the fresh tomatoes and basil in this meal - almost like a basil-mozzerella salad but over pasta. Shaved or grated parmesan would make a nice substitute.
Then, while the pennette boiled (any pasta can be used and I would use whole wheat but it scares my family away), I sauteed the shallot in some extra virgin olive oil until soft. If using garlic, add at the end so it doesn't burn.
When the shallot was soft, I added the chopped tomatoes, brought everything to a boil, immediately turned off the heat, covered the pan, and let it sit until the pasta was cooked. This way, the tomatoes softened a little and maintained their freshness.
Before draining the pasta, I scooped out half a cup of pasta water.
Fresh parsley and basil were added last - just before serving.
I added half a cup of the pasta water that was saved, about half to one teaspoon white balsamic vinegar (start with a little and slowly add more to taste), Kalamata olives in an amount that made me happy. I broke them up with my fingers. The olives provided the salt for this dish.
I kept the pasta and sauce separate because there wasn't enough for the whole pound of pasta. We set up 4 individual bowls of pasta and ladled the sauce over each serving. The leftover pasta and sauce were stored in the fridge separately.
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A little bread on the side would have been nice to sop up the remaining sauce!
Recipe ~ adjust to taste
Pennette, 1 package, or other pasta
Extra virgin olive oil, about 2 tablespoons
1 large shallot, or half a red onion, roughly chopped
1 clove garlic, minced (optional)
Roma tomatoes, about 5; Heirlooms, about 2, roughly chopped
or about 4 medium-sized tomatoes
or 1 pint grape tomatoes, halved
Paster water, 1/2 cup
White balsamic vinegar, about 1/2 to 1 teaspoon
Kalamata olives, drained, about half a jar or to taste, broken up with fingers
Fresh parsley, a small bunch, chopped
Fresh basil, a small bunch, chopped
Italian bread (optional)
Method: Start with bringing water in a large pot to a boil and cook pasta according to directions on package. While water comes to a boil and while pasta cooks: chop tomatoes, onion (and garlic, if using), and herbs. Slice mozzarella. Break up olives. Saute shallot (garlic) in extra virgin olive oil over medium heat until soft. Add tomatoes, bring to a boil, immediately turn off heat, cover and let sit until pasta is done. Reserve 1/2 cup of the pasta water, drain pasta. Add pasta water to tomato sauce, white balsamic vinegar, Kalamata olives, parsley and basil. Set up individual bowls with pasta. Ladle desired about of sauce over top, garnish with cheese. Serves about six.
9/24 Update: here's an article with a similar recipe I just found while searching through old magazines that I thought you'd like, "Great Tomatoes Don't Need Cooking to Become a Great Sauce" http://www.finecooking.com/articles/great-tomatoes-no-cook-sauce.aspx