Recipe by Muffin Goddess
I think I found this recipe at a local farmers market. I haven't tried it yet, but it looked really good to me because I love the components of the recipe. At least this way I won't have to hunt for one more little piece of paper next time I have good summer tomatoes. Since it's an uncooked sauce, the highest-quality ingredients you can get your hands on are a must. Cook and prep times are approximate.
- 1 lb thick strand pasta (such as linguine or fettuccini)
- 1 pinch brown sugar
- 1⁄4 cup good-quality balsamic vinegar
- 2 lbs tomatoes, chopped
- 1⁄4 cup extra virgin olive oil (a flavored oil might be nice here)
- 2 -3 teaspoons fresh garlic, finely minced
- 1⁄4 teaspoon crushed red pepper flakes (to taste)
- 1⁄2 teaspoon kosher salt
- 1 cup loosely-packed fresh basil leaf
- fresh parmesan cheese, shaved or grated (optional)
Directions See How It's Made
- Cook pasta to al dente, according to package directions. Drain and return pasta to pot.
- In a large bowl, dissolve brown sugar in the balsamic vinegar. Add the chopped tomatoes, olive oil, garlic, crushed red pepper, and salt.
- Add the drained cooked pasta to the bowl of sauce and mix to coat thoroughly, making sure that the tomatoes are evenly distributed.
- Tear the basil into pieces, add to the pasta mixture, toss and serve. If using, top each serving with the parmesan cheese.