Spaghettini Estivi (Summer spaghetti)
Serves 4 - 6
•remove skin and seeds then dice about 6 cups very ripe fresh tomatoes or alternatively a similar quantity of sweet cherry tomatoes chopped with skin/seeds and all
•Add ½ cup extra virgin olive oil
•Add ½ cup fresh lemon juice
•Add 2 tsp. salt
•Add 2 tsp. Pepper
•Add 4 (or so) cloves finely chopped garlic
•Chiffonade enough fresh basil to equal about 1 cup loosely packed
•chop a handful of flat-leaf parsley to equal about 2 tablespoons
Toss all together and let marinade (without cooking) at room temperature for about 4 hours. May be done the day before and left in refrigerator.
Cook either 1 pound spaghetti # 9 or linguini until al dente
Barely heat the sauce or even leave at room temperature (you want the raw tomato taste)
Toss with pasta
Top with grated ricotta salata or crumbled Feta to taste
Goes well with a side dish of that other ubiquitous summer vegetable, zuchinnie
Yum Yum!!
•remove skin and seeds then dice about 6 cups very ripe fresh tomatoes or alternatively a similar quantity of sweet cherry tomatoes chopped with skin/seeds and all
•Add ½ cup extra virgin olive oil
•Add ½ cup fresh lemon juice
•Add 2 tsp. salt
•Add 2 tsp. Pepper
•Add 4 (or so) cloves finely chopped garlic
•Chiffonade enough fresh basil to equal about 1 cup loosely packed
•chop a handful of flat-leaf parsley to equal about 2 tablespoons
Toss all together and let marinade (without cooking) at room temperature for about 4 hours. May be done the day before and left in refrigerator.
Cook either 1 pound spaghetti # 9 or linguini until al dente
Barely heat the sauce or even leave at room temperature (you want the raw tomato taste)
Toss with pasta
Top with grated ricotta salata or crumbled Feta to taste
Goes well with a side dish of that other ubiquitous summer vegetable, zuchinnie
Yum Yum!!