You Simply Must Make This This Summer.

August 29, 2008

There are several tomato dishes I plan to share here over the next couple of weeks. We are in prime season. Go buy (or pick) some heirlooms STAT if you haven't already and start enjoying. This is the best that summer has to offer.

You might look at this recipe and think it's not much, but boy is it ever. There's something about grating part of the tomatoes to make more of a sauce, and the lemon juice and bit of sugar really make the flavors pop. (I hate when people say that, but I couldn't help myself.) Also, don't skip the whole letting the tomatoes sit awhile thing. It really makes a difference. I usually let them go for at least an hour.

Angel Hair Pasta With Fresh Tomato Sauce
Gourmet, July 2006

1 small garlic clove
3 lb tomatoes
2 tablespoons fresh lemon juice
1 teaspoon salt1 teaspoon sugar
1/2 teaspoon black pepper
1 lb dried capellini (angel-hair pasta)
1/2 cup chopped fresh basil
Accompaniments: finely grated Parmigiano-Reggiano; extra-virgin olive oil for drizzling

Mince garlic and mash to a paste with a pinch of salt using a large heavy knife. Core and coarsely chop two thirds of tomatoes. Halve remaining tomatoes crosswise, then rub cut sides of tomatoes against large holes of a box grater set in a large bowl, reserving pulp and discarding skin. Toss pulp with chopped tomatoes, garlic paste, lemon juice, salt, sugar, and pepper. Let stand until ready to use, at least 10 minutes. While tomatoes stand, cook pasta in a 6- to 8-quart pot of boiling salted water, uncovered, until al dente, about 2 minutes. Drain in a colander and immediately add to tomato mixture, tossing to combine. Sprinkle with basil. {Tomato mixture can stand at room temperature up to 2 hours.} Drizzle generously with olive oil and sprinkle the cheese.

Photo by John Kernick, for Gourmet

5 comments:

  1. As an avid admirer of Ian Knauer (and a longtime friend whom also had the wonderful opportunity to attend his wedding). I can whole heartedly note... He is def. not gay.

    ReplyDelete
  2. Anon: Oops! My bad. Very bad.

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  3. Anon: Thanks for vouching for me, whoever you are.
    Jora: Thanks for the compliment(s)!

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  4. This comment has been removed by the author.

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  5. IK: I'm so, so embarrassed! I misread your Halal Meats story. BTW: I am a huge fan. I love your recipes and food style...and really enjoyed the piece about your grandfather and the beehives.

    ReplyDelete

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