Now that good, juicy summer tomatoes are all around try making this uncooked pasta sauce. The first time I made this I also added chopped green onions and chopped Kalamata olives because that’s the way I roll.
Pasta with No-Cook Tomato Sauce
1-1/2 pounds tomatoes, any shape (larger than cherry), preferably slightly overripe so they feel like full water balloons
1 garlic clove
2 tablespoons unsalted butter, cut into small pieces
4 tsp red wine vinegar
1/2 tsp crushed red pepper flakes
1/4 cup extra-virgin olive oil, plus more for drizzling
1 cup finely-grated Parmesan, divided
Kosher salt to taste 12 ounces spaghetti or
12 ounces spaghetti or linguini
1 cup basil leaves, torn
Cut 1½ lb. tomatoes in half through the equator. Hold halves in your palms and gently squeeze over a bowl to squeeze out seeds and surrounding juice/jelly. Chop the seeds into bite size pieces.
Transfer tomatoes to a large bowl and mash mixture several times with the back of a large spoon or potato masher to release more juices. You can also just use your hands.
Finely grate 1 garlic clove into bowl with tomatoes with a microplane or fine grater, then add 2 tablespoons butter, 4 tsp. vinegar, 1/2 tsp. red pepper, ¼ cup oil and half of Parmesan. Season with several pinches of salt, then toss with a large spoon to combine.
Cover bowl with plastic and let sit at room temperature at least 30 minutes and up to 5 hours. This lets the flavors marry and tomato juices exude to makes a saucy pasta sauce.
Bring a large pot of water to a boil (4–6 qt.) and add a small fistful of salt. Cook 12 oz. pasta until al dente. Follow package instructions.
As soon as pasta is ready, use tongs to transfer noodles to bowl with tomatoes and toss for several minutes. You want the hot pasta to melt the cheese and butter, which will thicken the sauce.
Taste pasta and season with more salt, if needed, then toss in 1 cup basil.
Top with remaining 2 oz. Parmesan, then drizzle with oil.
—kwc—
These grilled salmon burgers might be a good accompaniment for the pasta above.
Grilled Salmon Patty Burgers with Aioli
For Cajun Garlic Aioli
3-4 cloves garlic, minced 1 cup mayonnaise
1 cup mayonnaise
2 tablespoons lemon juice, adjust to taste
Salt and pepper, to taste
2 tablespoons olive oil, or more as needed
1 tsp Cajun seasoning
For the Salmon Burgers
1-1/2 pounds skinless, boneless salmon, chopped
1/2 cup onion, minced
1/4 cup red bell pepper, minced
1-2 tsp garlic, minced
1 large egg, lightly beaten
2 tablespoons parsley, minced
1/3 cup breadcrumbs
1-2 tsp Cajun seasoning
Salt and pepper, to taste
4 hamburger buns
Optional Toppings
1-2 cups arugula or spinach
1 medium onion, sliced
1-2 tomatoes, sliced
Place chopped salmon in a food processor with onions, bell pepper, and garlic.
Pulse the salmon a couple of times and scrape down the sides as needed until the salmon is coarsely ground. Add the rest of the burger ingredients - egg, parsley, breadcrumbs, Cajun seasoning, salt, and pepper. Pulse until thoroughly combined. For easier handling, cover and refrigerate the salmon mixture for at least an hour or more until firm.
Divide the salmon mixture into four equally-sized balls and form into slightly flattened, round patties. Place on a plate and chill in the refrigerator until ready to use.
Thoroughly clean grates with a grill brush and olive oil, then preheat on medium-high.
Once hot, add salmon patties and cover. Cook until brown and slightly charred on one side, about 4-5 minutes.
Flip and cook an additional 4-6 minutes or to the desired doneness.
Do not overcook them, as it will result in a dry burger. You can also use a meat thermometer to check for the desired doneness.
Remove and place on a plate, tent with foil, and let rest for 5 minutes.
Lightly toast the burger buns, if desired.
Assemble salmon burger by spreading buns with garlic aioli and topping with spinach and arugula, grilled patties, tomatoes, and onions.
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