January 07, 2009
We’re happy to welcome Chris Barber, LA-based artist and food lover, as one of our new guest bloggers. New Year’s Day means one thing at my place – good ...
Other Names: Summer Pasta
Edited by: Sheri, Alisa Escanlar
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Foodista Blog » Pasta & Grains: “Pasta Verano - Tomato Week Part 3”
January 07, 2009
In Italy, when the first tomatoes of the season are ripe for plucking, they celebrate summer by preparing this delicious pasta dish. It's simple to make, and tastes like ...
Yield: 5
[edit] Ingredients
1 |
pound angel hair or spaghetti |
1 |
pound of tomatoes, peeled, seeded, and finely diced |
1 |
red bell pepper, seeded and finely diced |
3 |
basil leaves, roughly chopped |
1 |
small sweet onion, finely diced |
1 |
teaspoon good quality balsamic vinegar |
1 ½ |
tablespoons olive oil |
[edit] Preparation
Step 1 |
|
Step 2 |
In a large bowl, add the remaining diced and chopped vegetables, as well as the oil and vinegar. |
Step 3 |
Season to taste with salt and pepper, and refrigerate until well chilled. |
Step 4 |
Once sauce is sufficiently chilled, start to cook pasta in well-salted water. |
Step 5 |
|
Step 6 |
Drizzle with olive oil and toss until well coated. |
Step 7 |
[edit] About Pasta Verano
In Italy, when the first tomatoes of the season are ripe for plucking, they celebrate summer by preparing this delicious pasta dish. It's simple to make, and tastes like the freshness of summer.
The pasta is served piping hot and the sauce chilly cold, creating a temperature contrast that is both refreshing and unexpected. Once introduced to the heat of the pasta, the flavors of the tomato and olive oil burst with flavor.
Anonymous
The quality of the ingredients is always important. Fresh tomatoes are always best, but if tomatoes are not in season, try quality canned tomatoes. San Marzano are what the Italians use. Look for a can that is D.O.P.