This could be the absolute best pasta dish that I have ever made. It’s one of those dishes that you don’t want to stop eating. It is just amazing. The recipe has been waiting for some great home-grown tomatoes to put with my fresh basil. It’s so simple yet the flavors and texture scream complexity. A perfect meal for summer.
Without realizing it I think I am cooking my way through Gourmet Quick. I’ve not made anything that has been less than perfect from the publication. So if you’ve got some good home-grown tomatoes and fresh basil, you have to try this recipe. It is just fabulous. I’m just saying that when you finish and there’s still some of the tomato juice left you better have bread to soak it up or you just might put the bowl to your lips and drink in all the great flavor. So enjoy your summer tomatoes with this easy, but the most perfect pasta ever!
Don’t change the recipe for the sauce at all, not one iota! The sugar is an optional ingredient and I only added a pinch. If you change anything it could be the amount of pasta. I think that a pound of angel hair pasta is a bit much for four servings, but the amount of sauce is perfect for four. You could stretch it to six if you added other dishes, but you won’t need it. Above all don’t forget to drizzle a good olive oil on each serving. This will take the pasta to the next level! The dish can stand alone with a good dipping bread.
It’s now all in your hands. Get in the kitchen and cook up the best pasta dish ever!
Grab some fresh basil. I love this stuff with tomatoes. They just go together.
Get yourself some good tomatoes. I love this heirloom tomato. Lovely. You’ll need 3 pounds of the red ones!
Make sure you have a hunk of Parmigiano-Reggiano cheese.
I made a mistake here. I added all the salt to the minced garlic. It should have been only a pinch of salt. Don’t think it made any difference. Make a paste of the minced garlic and a pinch of salt.
Get out a fresh lemon and some pepper
I peeled 2/3 of the tomatoes by dropping them into boiling water for 30 seconds and then placing them in cold water. The skins will easily come off by making a small cut with a paring knife. You can then pull the skins off with your fingers.
Here are the peelings.
Coarsely chop the peeled 2/3 of the tomatoes.
Cut 1/3 of tomatoes crosswise just like this.
Grate the tomato halves using the large holes on a box grater into a large bowl.
This is what’s left.
Here are the chopped and grated tomatoes in a large bowl.
Toss the tomatoes with garlic paste, lemon juice, salt, sugar (if using), and pepper. Let it stand until ready to use, at least 10 minutes. Meanwhile cook the Angel-Hair pasta and drain.
Add hot angel-hair pasta, some grated cheese, and drizzle with some great extra-virgin olive oil.
Angel-Hair Pasta with Fresh Tomato Sauce from Gourmet Quick Kitchen
- 1 small garlic clove
- 3 lb. tomatoes
- 2 tablespoons fresh lemon juice
- 1 teaspoons salt
- 1 teaspoon sugar (optional) I used just a pinch
- 1/2 teaspoon black pepper
- 1 lb. angel-hair pasta
- 1/2 cup chopped fresh basil
- grated Parmigiano-Reggiano cheese
- extra virgin olive oil for drizzling (please don’t omit this!)
- Mince garlic and mash to a paste with a pinch of salt using the flat blade of a large heavy knife.
- Core and coarsely chop two-thirds of tomatoes. ( I removed the skins by dropping in boiling water for about 30 seconds, then cooling in cold water. The skins can easily be removed after making a small x in the end of the tomato.)
- Halve remaining tomatoes crosswise, then rub cut sides of tomatoes against large holes of a box grater set in a large bowl reserving pulp and discarding skin.
- Toss the pulp left of the grater in with the cut tomatoes.
- Add to tomatoes, garlic paste, lemon juice, salt, sugar(if using), and pepper. Let stand until ready to us, a least 10 minutes. This can stand for 2 hours at room temperature if needed.
- While tomatoes stand, cook pasta in a 6-8 quart pot of boiling salted water, uncovered, until al dente, about 2 minutes.
- Drain in a colander and immediately add to tomato mixture, tossing to combine.
- Sprinkle with basil.
- Drizzle each serving with olive oil and top with cheese.