No-Cook Summer Pasta

IF YOU CAN’T STAND THE (SUMMER)  HEAT

GET OUT OF THE KITCHEN

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Whenever I turn on my stove, the temperature of my entire kitchen raises at least 10 additional degrees.  I think we all can relate to this experience.  This is why in the summertime, roasting  is shunned, tomato soups are chilled, and fish “cooked” in citric acid instead of on the stovetop (ceviche), is IN. Typically I seem to avoid all seasonal cooking rules, and just eat/cook what I crave, but this time I unapologetically participated in a summer, no-cook, stay-as-far-away-from-the-oven-as-possible pasta sauce.  And I was as happy as a cool clam.  It was inspired by an Ina Garten recipe, which, from my own past experiences, are always reliable. The only thing I cooked in this Summer Pasta recipe were noodles because unfortunately I couldn’t get around that.  The sauce however took only time and really fresh, high quality ingredients.  And in terms of prep, 15 minutes max! No sweating, no discomfort, just a really great meal.2095161_orig

No-Cook Summer Pasta
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The key to this meal is in the freshness of the few ingredients. A No-Cook pasta (sauce), that uses organic tomatoes, fresh basil, parmesan cheese, and LOTS of chopped garlic, tossed over a bed of fresh pasta, for an amazing and light dinner.
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
6 minutes 2 hours
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
6 minutes 2 hours
No-Cook Summer Pasta
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
The key to this meal is in the freshness of the few ingredients. A No-Cook pasta (sauce), that uses organic tomatoes, fresh basil, parmesan cheese, and LOTS of chopped garlic, tossed over a bed of fresh pasta, for an amazing and light dinner.
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
6 minutes 2 hours
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
6 minutes 2 hours
Ingredients
Servings: people
Instructions
  1. Using a large bowl, slice each tomato in half, and add them to the bowl.
  2. Add in the julienned basil leaves and the olive oil.
  3. Add in the minced garlic, the crushed red pepper flakes, and salt and pepper to taste.
  4. Stir it all together, and then cover it with saran wrap, and let it marinate for about 2-4 hours on the countertop or overnight in the fridge.
  5. After 2-4 hours (or overnight), when the tomatoes release a lot of their water, boil the pasta according to package instructions.
  6. Toss the cooked pasta in the tomato sauce, and then fold in the parmesan cheese.
  7. Add more olive oil if the pasta is still too dry, salt and more basil if you like.
Recipe Notes

Get your hands on some really fresh little tomatoes.  I had grape on hand, but whenever I use cherry tomatoes for this recipe, it's even better! Regardless, any small, fresh tomatoes would work wonderfully well!

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