Sometimes simplicity is what’s for dinner. And with this sauce, simplicity shines.
It’s not often that you can whip up dinner with only 5 minutes of prep time and have it taste as good as this. The secret is great tomatoes and lots of fresh basil! Oh, and lots of garlic. And Parmesan cheese. Okay, so there are lots of secrets to this dish.
My husband and roomie magically appeared the minute the pasta was fully cooked. It’s funny how these things happen… do they have a “dinner is done” radar? Oohs and ahhhs issued immediately. I guess they’ll keep me around as the house chef for a little while longer!
I got this recipe from Christopher Kimball’s The Cook’s Bible. I haven’t used any other recipes from here yet, but I’ll be sure to let you know if I come across more winners like this one!
pasta with fresh tomato sauce
1 1/2 lb fresh tomatoes, diced (use homegrown ones, preferably heirloom!)
3 cloves of garlic, minced
1/4 cup fresh basil leaves, shredded
1 tsp kosher salt
2 tbsp olive oil
1 tbsp fresh marjoram or 1/4 tsp dried
1 tsp dried oregano
1 tbsp basalmic vinegar
freshly ground black pepper, to taste
Freshly grated Parmesan cheese
1 lb pasta (I prefer farfalle noodles)
Combine all the ingredients except the pepper, cheese, and pasta and let marinate for at least an hour. Pour over pasta. Top with pepper and Parmesan cheese. Enjoy!
Note: I like to prepare this sauce and then let it sit on the pasta for a few hours so that the noodles absorb some of the flavors. This is not necessary, but it’s definitely tasty!