Prep 15 mins
Cook 10 mins
A recipe from Martha Stewart. This recipe is perfect if you have a lot of fresh tomatoes from your garden.
- 2 1⁄4 lbs unrefrigerated ripe tomatoes (preferably plum)
- 1⁄4 cup fresh basil leaf
- 1 tablespoon flat leaf parsley
- 1 tablespoon chopped garlic, plus more if desired (from 2 garlic cloves)
- 1⁄4 cup extra-virgin olive oil, plus more for drizzling
- coarse salt & freshly ground black pepper
- 1 lb spaghetti or 1 lb spaghettini
- grated parmesan cheese, for serving (optional)
- Finely chop tomatoes, basil, parsley, and garlic, and mix together with oil (or pulse ingredients, including oil, in a food processor to blend).
- Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and toss it in a serving bowl with the raw sauce. Transfer to 6 shallow bowls, and drizzle with oil. Serve with cheese.
I had plenty of garden tomatoes and basil, and this was a great use for them! I made this exactly as posted, using a food processor. Since everything was raw, the garlic was very pronounced; however, the rest of the sauce had a very mild flavor, which was different. I found it refreshing and light, but DBF found it on the bland side. It is certainly a matter of taste, and my taste buds enjoyed this! Instead of spaghetti, I used a combination of homemade semoline and whole wheat pasta, which was very light also. Made for PRMR Tag Game.