It is really hot and muggy right now in LA and I don’t really feel like heating up my kitchen. I have a couple of raised boxes in my backyard and can grow just enough to excite me on a daily basis. I grow a lot of herbs, plus arugula, corn, zucchini and of course, tomatoes. Nothing is more satisfying than grabbing a little of this and a little of that from ones’ own backyard and turning it into dinner! This is the simplest, absolute best, freshest, fastest and easiest, Summer pasta sauce, you’ll ever NOT cook!
Add some fresh basil, cut chiffonade. (ok, I love to use that word).
I added an extra sentence, just ’cause I liked the picture of the basil….sorry. Add the pine nuts. Drizzle in olive oil and a squirt or two of balsamic vinegar. Season with salt and pepper.
Stir it all together. Let it sit on the counter while you boil the pasta. Dinner is done. This is one of those dishes that I don’t ever really measure. Truth is, if it were just you and me…in the kitchen together, I’d hand you a spoon, ask you to taste it, until it tasted right for us. “More garlic”, I’d ask? Together we’d taste, sip wine and nibble on bits of my homemade bread. Well, maybe we’d skip dessert.
- Fresh tomatoes, I used 3 large, garden tomatoes, plus a handful of cherry and pear tomatoes.
- Freshly grated Parmesan or Pecorino Romano cheese about ½ cup
- Fresh basil, cut chiffonade, about ⅓ cupp
- ¼ cup pine nuts, toasted
- Olive oil
- Balsamic vinegar
- Salt and pepper to taste
- Chop tomatoes. Add basil, cheese, pine nuts olive oil and balsamic vinegar.
- Stir. Add salt and pepper to taste.
- Serve on top of pasta or on bruschetta.
This is all to taste, I don’t know how many tomatoes you have or how much you want to make. *Chiffonade is one of those fancy French culinary terms that means, “roll all the leaves together into a tight little package and chop really finely”. Click for a One Minute Food Byte, how to chiffonade basil). Final word…Taste! Taste! Taste! Try it, judge for yourself. Does it need more garlic, salt, pepper…whatever? Whenever I try out a new recipe or even my old tried and true recipes, I usually hand whomever’s handy a spoon and ask them, “Salt? Pepper? Garlic?” Let everything “macerate“(see “Marinade, Marinate, Macerate” for more on that) in a bowl on your counter for a 1/2 hour to an hour. I usually serve it on top of angel hair pasta or use as a topping for Bruschetta.* (BRUS-SKETTA)
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