Cold Tomato Sauce Over Pasta
- Prep Time 0:15
- Cook Time 0:08
- Estimated Cost $16.00
- 1 Comment
In my opinion mid-summer is the best time of the year for vegetables. There are more things I love at the height of the season than at any other time of the year. While at the farmers market this weekend I saw some good looking little tomatoes for $.50/lb, which I sampled and couldn’t pass up. I used them to make this sauce and served it over pasta. The key is to get really ripe tomatoes from a farmers market – I’ve never had a halfway decent supermarket tomato, and even the best from the supermarket don’t compare with even mediocre market ones.
- 2 lbs tomatoes $2 ($.50 / lb isn't always realistic)
- 1 small sweet red onion $1
- 1 bunch basil $1
- 1/2 small wedge Parmesan $6 / wedge
- 1 lb short pasta (penne, fusili, ect.) $2
- 2 Tbsp olive oil Pantry
- 1 tsp salt Pantry
- Bring a large pot of water to a boil over high heat. Salt it, and add the pasta and cook until al dente, about 8 minutes depending on type.
- Chop the tomatoes into 1/2 inch pieces. Coarsely chop the onions and cube the Parmesan in 1/8 inch cubes. Combine all three in a large bowl with the olive oil and salt and mix well. Let stand for 10 minutes.
- Once the pasta is done serve the sauce over it at room temperature with a big handful of torn basil. Summer on a plate!