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A New Love: Jacques Pépin's Fast Food
Talking Him Into It - Feeding The Guy
Another Change, and Two Summer Shortcakes
« A Funny Read | Main | June Magazine Peach Desserts »
It's not quite the season for tomatoes yet, and there are no fragrant heirloom varieties available at the Greenmarket, but with the weather as warm as it is, I just couldn't wait any longer and went ahead and made no-cook pasta sauce anyway. I used the most summery-looking tomatoes I could find and dressed them up with more garlic and basil than usual and even added some finely mince thyme to make up for the lack of flavor in the tomatoes themselves. A little olive oil and some salt and pepper, and summer had arrived on my dining table.
In past years I haven't been particularly creative with my no-cook pasta sauces; they're always just a mix of tomatoes, aromatics and herbs left to swap juices for a few minutes while the water boils and the pasta cooks. (When I first started making them, four years ago, I followed the directions of a PBS cooking show and let them marinate for hours, but once I found the courage to deviate from these instructions - or maybe just got lazy - I found that they can be made right before dinner, making them simple as well as yummy.) I've never branched into all the summer flavors that could make a good no-cook sauce; in fact, I don't even make pesto. But this summer I'm feeling a little more extravagant. I think that anything that would make a good cold soup would probably also make a good cold pasta sauce, so over the next few weeks I'm hoping to try using strawberries, cantaloupe, mint, and anything else I can get my hands on as a base. It might not always turn out perfect, but I'm excited because no matter what happens it will be fast, it will be easy and, most importantly, it will taste like summer.
Posted by georgia to Kitchen and Cooking on June 29, 2006 11:28 PM | permalink | Email this post
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I make this pasta all the time. It's so simple and so delicious. Have you tried adding kalamata olives? They go really well in there too. Or grape tomatoes. They're wonderful in the summer.
Posted by: From Our Kitchen at July 1, 2006 03:00 AM
Ooo, I would love to add olives! (If only I could get the guy to eat them).
Posted by: Georgia at July 1, 2006 10:40 AM
