Pasta Fresco

A fresh uncooked pasta sauce

This is the height of tomato season where I live, and this is a great way to make use of the abundant harvest.

Use organic ingredients whenever possible

If you grow your own tomatoes, use homegrown of varying colors. Otherwise, try to get organic heirloom tomatoes from a farmers market. The quality of tomato really does make a difference with this recipe, and store bought tomatoes just do not yield the same tasty sauce.

Ingredients:

• Tomatoes
• Olive oil
• Garlic, pressed
• Fresh basil
• Dash of red wine vinegar
• Salt
• Pepper

Chop tomatoes and place in a large bowl
Drizzle olive oil over tomatoes
Press garlic and add to mixture
Add a dash of red wine vinegar and salt and pepper to taste, then mix all ingredients together and let sit for 30 minutes.

I use gluten free rice spaghetti (I tried a few different rice pastas, and found Jovial to be the best)

While pasta is cooking, chop fresh basil leaves.

When pasta is done to “al dente”, drain well and toss with tomato mixture adding the freshly, finely chopped basil leaves last. It is best to toss in the pot  the pasta was cooked in, as that retains the heat better.

You can serve your pasta fresco by itself, or top with your choice of cheese. Mizithra or or parmesan both work well with this dish.