There is nothing like summer tomatoes.
I look forward to them every summer. We try to eat local and organic foods whenever possible, and in the summer and fall, we get almost all of our produce from the CSA we belong to and the Farmer’s Market downtown.
Not only is local produce more flavorful, it’s also better for you too! Once harvested, fruits and vegetables start to lose nutrients, so the shorter the time from the farm to your table, the healthier it is for you.
Buying local also has important economic benefits. It keeps money in your community, where it contributes to your local economy; lessens our environmental footprint by conserving energy (less transportation) and creating less waste (less packaging).
Additionally, by supporting your local farms, and helping those businesses succeed, you’re giving future generations the chance to also reap the benefits of having nutrient rich produce available to them for years to come.
It had never even crossed my mind to make a no-cook summer tomato pasta sauce until I saw this recipe on Yahoo! Food. Have you ever been on Yahoo! Food? They have a great team of editors who have a vast array of experience in the industry, including Managing Editor Sarah McColl; former Bon Appetit senior web editor, Julia Bainbridge; Rachel Tepper who joined from Huffington Post Food; and Alex Van Buren, who has written for Bon Appetit, Gourmet, and Martha Stewart Living. I found this recipe on Alex Van Buren’s site.
What I really liked about Yahoo! Food is they’ve partnered with some of the top publishers in the business, such as Bon Appetit, Epicurious, Food52, and Martha Stewart. You can expect to find gorgeous photos, delicious recipes, the latest in cooking trends (apparently this recipe that I am going to share with you is one of those), information on the best cooking tools, as well as cooking tips and techniques.
On Alex’s site, I learned about the existence of onion goggles, which I probably could use.
But I digress.
Finding this particular recipe was a great discovery. I am always on the hunt for easy meals that I can make. With three kids who are very active in sports, once the sports seasons start, I’m constantly on the run. I don’t have a lot of time to spend in the kitchen. And with college looming for my oldest, I’m also looking to save anywhere I can.
This no-cook tomato pasta sauce is probably one of the easiest and inexpensive meals you’ll ever make. It took me all of about twenty minutes to put together. And it’s good too. Really good!
This is definitely one to add to your summer and early fall rotation.By using fresh farm produce, you’ll get amazing flavor. We’ll still have fresh tomatoes here in the Northeast for a few more weeks.
You’ll want to get started by boiling your water for the pasta…salt your water pretty good. Once your water starts to boil, cook your spaghetti or linguine according to package directions.
Then take roughly 2.5 pounds of fresh tomatoes and cut about half of them into chunks, taking care to chop the rest a little more coarsely. Add a little salt and pepper, and a splash of oil and a good quality red wine vinegar. You could skip the vinegar, but I’m a bit of a vinegar addict. If you saw my vinegar cabinet (yes, I said vinegar cabinet), you might chuckle. I have an amazing assortment. I used a Pinot Noir red wine vinegar for this. No way was I leaving vinegar out!
At this point, you should taste test…to make sure you like the flavor, and because those fresh tomatoes are just calling to you. I had a couple bites of mine. It took a bit of restraint to stop, as it always does for me when fresh tomatoes are involved.
Then you’re going to throw a couple of handfuls of arugula right on top (I’m thinking tatsoi would be nice as well, and that’s what I’m trying next time) and on top of that, layer your shaved red onions. I went light on the onions for no other reason that my kids aren’t huge onion fans.
Now this next part is really important. As soon as you drain your pasta, don’t let it cool…dump it directly on top of your tomato, greens, and onion mixture! The heat from the pasta will wilt your greens and lightly cook your onions.
Give the pasta a few minutes to take care of those greens and onions, and while you’re waiting, you can grate some fresh Parmesan on top. Toss the pasta to make sure it’s coated with the juices from the tomatoes, oil and vinegar, and then top it off again with some freshly shaved Parmesan, salt and pepper to taste, maybe a touch more oil and vinegar, and you’re done. Easy peasy.
You can see the entire recipe for Summer Tomato Pasta with Greens and Shaved Onion on Yahoo! Food.
Have you ever made a no-cook summer tomato pasta sauce? If not, would you try one now?
I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.