Angel-Hair Pasta with Fresh Tomato Sauce
Gourmet | July 2006
by Ian Knauer
This is my new favorite summer recipe. I can never figure out how much 3 pounds of tomatoes is. Here’s my guesstimate: 4 huge tomatoes, or 6 large tomatoes, or 8 regular tomatoes, or 12 Romas. I guess I could weigh them, but these aren’t the kind of tomatoes you buy in the grocery store. They’re the kind you get from your, or your neighbor’s, garden. Really Fresh tomatoes.
1 small garlic clove
3 lb tomatoes
2 tablespoons fresh lemon juice
1 teaspoon salt
1 teaspoon sugar (optional)
1/2 teaspoon black pepper
1 lb dried capellini (angel-hair pasta)
1/2 cup chopped fresh basil
Accompaniments: finely grated Parmigiano-Reggiano and extra-virgin olive oil for drizzling
Mince garlic and mash to a paste with a pinch of salt using a large heavy knife. This is kind of a cool mixture. Mash and mash until you can’t tell one from the other–really moosh them together. You’ll feel like a real chef.
Core and coarsely chop two thirds of tomatoes. Halve remaining tomatoes crosswise, then rub cut sides of tomatoes against large holes of a box grater set in a large bowl, reserving pulp and discarding skin. Toss pulp with chopped tomatoes, garlic paste, lemon juice, salt, sugar (if using), and pepper. Let stand until ready to use, at least 10 minutes. Note: Tomato mixture can stand at room temperature up to 2 hours.
While tomatoes stand, cook pasta in a 6- to 8-quart pot of boiling salted water, uncovered, until al dente, about 2 minutes. Drain in a colander and immediately add to tomato mixture, tossing to combine. Sprinkle with basil.