Pasta with Uncooked Tomato Basil Sauce

When I was teaching, I tried to make easy dinners during the workweek.  Pasta with uncooked tomato basil sauce is a dish that you can quickly put together in the morning before you head out for the day.  When you come home, all you need to do is boil some water and cook a pound of pasta.  

For this dish to be successful, you need flavorful tomatoes and high quality olive oil.  I usually use grape tomatoes, because I love how sweet they are.  This morning, I used mini San Marzano tomatoes, another favorite of mine.

Pasta with Uncooked Tomato Basil Sauce

Ingredients

6 large handfuls of grape or San Marzano tomatoes -- cut in half or thirds
15 large basil leaves -- chopped
2 or 3 large garlic cloves -- peeled & cut in half
2/3 C extra-virgin olive oil
1 lb of gluten free pasta
Kosher salt & coarse ground black pepper -- to taste
Grated Parmesan or Romano -- to taste
Optional - fresh mozzarella

Directions

In the morning, combine the the tomatoes, garlic, basil, and olive oil in a nonmetallic bowl.  Stir well and cover.  If the olive oil is not covering the tomatoes, add a little more oil until it is level with the top of the tomatoes.  Leave at room temperature for at least 8 hours.

When you are ready to eat, cook 1 pound of pasta according to package directions.  Remove the garlic from the tomato mixture, then season it generously with salt and pepper.  Put the pasta in bowls, then add the tomato mixture and cheese.  Optional - garnish with fresh mozzarella.

Serves 4 to 6

Recipe Notes

Taste your tomatoes after adding salt and pepper, and keep adding more until they are seasoned well.

I like to use a slotted spoon to serve the tomato mixture, so I can avoid putting too much oil on the pasta.  If it's too dry, I spoon on the oil, a little bit at a time.

Be sure to heavily salt your pasta water, because it adds flavor to the pasta.  I always put 1 tablespoon of salt in the water after it comes to a boil.

Today, I used two 10 ounce containers of San Marzano tomatoes.  I cut them into thirds, because they are larger than most grape tomatoes.  In the past, I have purchased a large container of grape tomatoes at Costco when making this recipe.  If you are buying 1 pint containers, purchase at least 2 or 3. 

I am thinking of serving this dish with feta instead of Romano or Parm the next time I make it.  I'll keep you posted.

Are you looking for gluten free pasta recommendations?  Check out my post Pasta -- You Don't Have to Settle.



Tonight, I used a bag of BiAglut Fusilli.  Last time I made this dish, I used Bionaturae gluten free linguine.