Read our affiliate disclosure here.
angel hair pasta w/ uncooked fresh tomato sauce
by PJ Germond
(Orlando, FL USA)
I adapted this recipe from an old Martha Stewart recipe, which I've had, and have been making versions of it for many years. This is my version...
1 LB angel hair pasta - cooked al dente...do not overcook.
1/2 c pecorino romano or parmesano reggiano or combination - freshly grated.
2-1/2 LBS very ripe fresh tomatoes (preferably Roman)chopped. (peeled and seeded if preferred)
1 small sweet onion - finely minced
1 lg clove garlic - finely minced or crushed...I use my Zyliss garlic crusher
1/3 to 1/2 c extra virgin olive oil, to taste
sea salt or kosher salt and freshly ground black pepper to taste.
1/2 c FRESH basil leaves - chiffonade (I grow my own basil)
*1-2 t fresh squeezed lemon juice, to balance acidity if necessary.
**optional 2-3 T drained capers
mise en place...
(optional: peel and seed fresh tomatoes by dropping the tomatoes into boiling water for 1 minute. When cool enough to handle - peel, seed and chop.)
In a large bowl mix sauce ingredients and allow to sit room temperature for 1 hour.
cook the pasta in a large pot of salted, boiling water until al dente (per pkg directions). A good method is to very slightly under cook, as cooking will continue after draining. Angel hair is a delicate pasta, take care not to overcook.
In a large bowl, toss the pasta with the tomato sauce and the cheese and serve immediately.
*optional - garnish with fresh Italian parsley leaves sprinkled over the top...very nice touch.
Click here to post comments
Join in and write your own page! It's easy to do. How? Simply click here to return to Share Your Fresh Tomato Recipe.
As an Amazon Associate and Rakuten Advertising affiliate I earn from qualifying purchases.
SHARE THIS PAGE: