Ingredients:
- 2 pounds ripe tomatoes (about 4), chopped
- 1 large clove garlic, minced
- 3 tablespoons olive oil
- 1 1/4 teaspoons salt
- 1/4 teaspoon fresh-ground black pepper
- 2/3 cup lightly packed fresh basil or 1/3 of dried basil
- 1 pound penne pasta
- 1/3 cup grated parmesan cheese, plus more for serving
Directions:
In a food processor or blender, combine the tomatoes, garlic, oil, salt, and pepper and puree. Add the basil and pulse just to mix.
In a large pot of boiling, salted water, cook the penne until just done, about 7 to 8 minutes or until al dente. Drain the pasta and toss with the sauce and the parmesan cheese. Serve with additional parmesan.
For this delicious raw sauce use fresh tomatoes are essential instead of a canned variety. This recipe takes advantage of the abundant crop in August and September. If you live in an area with a farmers' market, or have a garden of your own, experiment with different types—red, yellow, orange, heirloom. Each of these has a unique flavor.
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