We do not have tomatoes from our garden yet but there are fresh tomatoes to be had out there and this recipe; for the best flavor; needs to have fresh tomatoes. You are not cooking this so fresh is best; actually that is the only way to make this very simple, very quick meal.
hopefully a short story to why I even tried this for dinner the other night. My daughter and I were watching an Italian cook off show and one of the contestants make a simple pasta dish, but what caught our attention was the name of the pasta. It was called Strozzapeti aka priest strangler. We’ve never heard of it and the only name I remembered was the priest strangler story. His version of the story was that the priest would come by to collect taxes and they would eat the yummy pasta so fast that they would choke. Again his story but stuck with us that we want to have this type of pasta. OK so apparently it’s not going to be a short story; I was at the store and came across what looked like the pasta but the only name that came to mind was the priest strangler so I picked it up thinking I was right. I was not; I grabbed Fusilli. Not even close to Strozzapeti.
So now I wanted to to make something with this; new to us pasta and came across a Food and Wine summer tomato sauce recipe that was a 5 star with over 3,500 likes. That was intriguing enough to even click on it. It sounded simple enough, it also peaked my interest as I love the idea of adding a bunch of ingredients to a food processor or blender and coming out with a fabulous sauce, dressing or anything.
Summer Tomato Sauce with Fusilli
Equipment
- food processor
- blender
Ingredients
- 2 pounds ripe tomatoes about 4 chopped
- 1 large clove garlic minced
- 3 tablespoons olive oil
- 1¼ teaspoons kosher salt
- ¼ teaspoon fresh cracked black pepper
- ⅔ cup lightly packed fresh basil
- 1 pound Fusilli pasta or Strozzapeti
- ⅓ cup freshly grated Parmigiano-Reggiano cheese plus more for serving
Instructions
- In a food processor or blender, combine the tomatoes, garlic, oil, salt and pepper and puree. Add the basil and pulse just to combine.
- In a large pot of boiling, salted water, cook the pasta until al-dente. about 13 minutes. Drain the pasta and toss with the sauce and the Parmesan cheese. Let it sit for about a minute to allow the pasta to absorb some of the liquid. Serve with additional Parmesan.
- being a simple uncooked sauce, every type of tomato has a different taste, so I am looking forward to testing out the different types of tomatoes that we grew. You should too!
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