I scored the first of the organic San Marzano tomatoes from Happy Boy Farms at the Thursday Galleria farmers market in San Francisco’s financial district.
I was lazy and wanted a simple sauce so I didn’t cook it at all. This pasta can be on your table in about 30 minutes.
Just pop the San Marzanos in boiling water to loosen the skin and peel them. Roughly chop the tomatoes and let them marinate with extra virgin olive oil, basil and garlic for 30 minutes while the pasta water comes to a boil.
When the pasta is cooked add the marinated tomatoes and toss to coat the pasta well. Top each serving with a ripped basil leaf, a drizzle of extra virgin olive oil and a light shower of grated parmigiano and eat.
You can use any fresh tomato for this pasta sauce. As long as they’re ripe and sweet, cherry, pear or heirloom tomatoes work well too. The heat of the pasta will bring out their full sweet flavor.
I didn’t make my own pasta. I bought some fresh pappardelle at the market but you can use long or short dried pasta too. Make it with penne or another short dried pasta and serve it at room temperature or slightly chilled and you have an Italian pasta salad for your summer buffet table.
I love the pure raw flavors of the sweet tomatoes and basil bathed in the garlic-infused olive oil. The toothsome pappadelle captures it all and adds a nutty wheat note to every bite.
If you want to have a quick cooked fresh sauce check out my San Marzano sauce with choke the priest pasta video episode.
- 2 pounds fresh San Marzano tomatoes
- 2 sprigs fresh basil, leaves roughly torn
- 2 garlic cloves, peeled and smashed
- 3 tablespoons extra virgin olive oil
- sea salt and freshly ground pepper to taste
- 1 pound fresh pappardelle or your favorite fresh or dried pasta
- Put on a large pot of water to boil.
- Score the top of each tomato with a cross and put them in the boiling water for about 20 seconds to loosen the skin. Remove the tomatoes to a bowl.
- When the tomatoes are cool enough to handle peel off the skin.
- Cut the tomatoes in half and squeeze out the seeds.
- Cut the halves into strips and roughly chop the tomatoes.
- Put the tomatoes in a bowl with the basil, garlic and olive oil. Add sea salt and freshly ground black pepper to taste and mix all the ingredients well.
- Set the bowl aside and let the tomatoes marinate for at least 30 minutes to let the flavors meld. Stir occasionally.
- Add sea salt to the water and bring the water back to a boil. Cook the pasta to al dente so that it is tender but still has a toothsome bite.
- Drain the pasta and put in a large bowl. Add the marinated tomatoes and mix to coat the pasta well.
- Add a fresh ripped basil leaf, a drizzle of extra virgin olive oil and a sprinkle of grated parmigiano to each plate of pasta.
- Serve immediately.