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August 20, 2006

More No-Cook Pasta Sauces


Given my totally crazy schedule and the hideous heat wave we suffered through a couple weeks ago, it should come as no surprise to anyone that I've been playing around with more no-cook pasta sauces. At first I thought I'd just stick to my regular tomatoes/onions/basil/mozzarella staple (above), but then one day when I went to the Co-op on my way home from work, I couldn't find any mozzarella. I sat in front of the cheese shelves for a few minutes, momentarily stymied. What would I use instead? I scanned the rows of tallegio, parmigiano-reggiano, and morbier, but in the end I wimped out and bought goat-cheese; it would be different, but there would be no surprises. I also bought some picholine olives to add to the mix.

I took everything home and made the sauce as usual, but when I opened the fridge to grab the olives I saw a bag of peaches that looked so good I just had to grab one. After confirming with The Guy that, no, he didn't want any peach in his pasta, I cut half of one into small pieces and added it to the sauce before pouring everything over pasta and crumbling the goat cheese on top.

How was it? It was fantastic! Something about the combination of the peach, the mild goat cheese, and the basil is pure summer.

I also tried another recipe that tastes like summer from the NY Times food section's new column about eating from the Greenmarket. I couldn't really remember exactly what the recipe consisted of, and the recipe was no longer on line, here is what I used:

Note: This recipe is amazing if you have really good, fragrant tomatoes and young, sweet corn, but wasn't nearly as memorable the second time I made it, with slightly "off" ingredients, it lost the wow-factor.

1 pint cherry tomatoes, halved, mixed with olive oil and salt, and roasted in the oven for about 30 mins. 2 large fresh tomatoes (the kind that smell really good), cut into small chunks. 3 ears sweet corn kernels, cut off the cob (yes, raw). A few scallions, sliced lengthwise and finely chopped. A handful of fresh basil, sliced. Fresh mozzarella, cut into cubes.

Toss everything with warm pasta, olive oil, salt and pepper.

Posted by georgia to Kitchen and Cooking on August 20, 2006 11:07 PM | permalink | Email this post

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Those sound like really interesting pasta dishes. I've never had peaches and noodles together, but it sounds wonderful!

Posted by: Natalia at August 21, 2006 12:31 AM

Confirming with your man that he DOESN'T want peaches in his pasta sauce, then adding peaches to the pasta sauce. You slay me!

Posted by: Cassie at August 21, 2006 10:40 AM

And we are all thrilled that you've been trying these "no-cook" pasta recipes. Delicious!

Posted by: Ivonne at August 26, 2006 07:47 PM

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