Prep 25 mins
Cook 12 mins
This recipe appeared in the Parade magazine in the Sunday Denver Post on June 25.2006. It's a delicious way to use summer's best vine-ripened tomatoes and,except for boiling the pasta, your kitchen stays cool. Enjoy this on your patio or deck with a side salad, some crusty bread and a cold glass of Savignin Blanc for a fabulous meal! Recipe courtesy of food guru and restaurant critic, Gael Green, in her new book "Insatiable". Start the tomato sauce early in the day, as it need to sit at room temperature for 8 to 10 hours.
- 4 large beefsteak tomatoes, cored
- 4 large garlic cloves, peeled
- 6 -8 large basil leaves, slivered (I use more basil, but then, I love the stuff!)
- ground black pepper (6 grindings)
- 1 teaspoon salt
- 2⁄3 cup fruity extra virgin olive oil
- 1 lb bucatini pasta (both are thick,hollow noodles) or 1 lb perciatelli (both are thick,hollow noodles)
- freshly grated parmesan cheese, for serving
- Chop the tomatoes coarsely ( you may peel them if you prefer), about 1/2 inch.
- Place tomatoes and all the juices in a large bowl.
- Smash the garlic with the side of a chef's knife if you intend to remove it before serving.(For a more intense garlic flavor leave the garlic in the sauce, but mince 2 of the cloves.).
- Add all the garlic, half the basil, and the pepper and salt to the chopped tomatoes.
- Stir in the oil.
- Cover and let sit at room temperature for 8 to 10 hours, stirring occasionally.
- Before serving, cook the pasta in a large pot of salted,boiling water until al dente, about 10 -12 minutes.
- Drain the pasta, reserving 1/3 cup of the cooking water.
- Return the pasta to the pot and toss with the reserved water.
- Divide the pasta among 6 shallow bowls.
- Remove the crushed garlic from the pasta sauce, if desired,and ladle sauce over the pasta.
- Sprinkle with the reserved basil.
- Serve immediately with grated Parmesan, if desired.