Prep 20 mins
Cook 10 mins
Salt came across a copy of the 1971 New York Times International Cookbook by Craig Claiborne at a used bookstore. I had requested this recipe but, none of the recipes offered up was quite right. This recipe was in the book. Except for the fact that my recipe had the pasta tossed in butter, this was the same. It is a lovely light pasta sauce that is more like a salad than a regular sauce.
- 2 lbs ripe tomatoes, peeled and chopped. (You can substitute drained canned tomatoes if necessary.)
- 1 tablespoon fresh Italian parsley, chopped
- 5 fresh basil leaves, chopped
- 1 lemon, juice of
- 3 tablespoons olive oil
- 1 garlic clove, finely chopped
- salt and pepper
- 1 lb spaghettini
- parmesan cheese (optional) or asiago cheese, grated (optional)
- Drain tomatoes and place in bowl with parsley,basil, oil, garlic, lemon juice, salt and pepper. Do Not Cook.
- Cook and drain pasta and place in a warm bowl.
- Toss with half the sauce.
- Serve in warmed soup bowls. Top with remaining sauce and cheese if desired.
This is a great hot summer night recipe! I've been making the same one as yours for years and it's always a hit. Mine too calls for tossing the pasta in butter before adding the sauce. So good.