By Lori Ross for Cooking Challenge One - Hot Vegetarian Pastas from Kathy Dismukes, Alexandria, VA.
I love this sauce when tomatoes and basil are in season. Make it ahead of time (I’ve even let it sit overnight in the refrigerator and then brought it to room temperature). Because it is room temperature, the pasta heats the sauce and melts the cheese and it tastes fresh and summery! You can add steamed shrimp, crab, cooked lobster, clams, fish or scallops to make it a heartier dish. I also like adding capers, black olives and crushed red pepper to spice it up!
3 cloves of garlic minced
3 cups tomatoes (fresh or canned) unpeeled, unseeded, cut into 1/4-inch dice
2-3 tbsp chopped fresh herbs such as: basil, marjoram, oregano, parsley, cilantro, thyme, rosemary, lemon balm)
3 to 4 tbsp fruity extra-virgin olive oil
Salt and freshly ground black pepper
Optional ingredients: 1 teaspoon capers, 2-3 anchovies chopped
Mix sauce ingredients and let mixture sit several hours at room temperature
1 lb fusilli, penne, linguine or spaghetti
6 quarts boiling salted water
1/2 to 1 cup grated parmesan cheese
Cook pasta, drain and toss sauce with pasta and cheese. Serve immediately if you want warm pasta. Italians eat this dish room temperature.