Gourmet Veggie Mama

Orecchiette with tomato salsa cruda

Tuesdays are a bit hectic around here. The hubby gets home from work, we feed Nora her dinner, and then I’m off to core class at Rogue while the hubby gives her a bath and puts her to bed. When I get home, I’m usually tired and famished, so something quick and easy for dinner is a must.

Sometimes I outsource the cooking to the hubby, and takeout is always an option, but when you have so many beautiful tomatoes staring you in the face just begging to be used, well, that pretty much makes the decision for you.

Well, alright then.

I ran across a recipe for pasta with  sauce of fresh tomatoes, basil, and garlic in Sunset magazine recently, and bookmarked it knowing it would come in handy. The sauce doesn’t require any cooking, so that was a bonus on a day when the temperature climbed above 100. Yeah, whew.

No cook = cooler kitchen

When all was said and done, I used a couple of farmer’s market heirloom tomatoes, a half quart of our very own Sun Gold tomatoes,* and plenty of basil from our garden to make a delicious, easy, quick meal, with plenty of leftovers for all three of us for lunch today.

* Told you they were flourishing!

Nora’s stamp of approval.

I didn’t even bother reheating the pasta — just left it on the counter for a few minutes to warm up before lunch and served it as a pasta salad. It was fabulous both warm and cold. Who could say no to that?

Orecchiette with Tomato Salsa Cruda
Adapted from a recipe published in Sunset, June 2012

1 1/2 lbs mixed tomatoes, including some cherry tomatoes**
1/2 cup extra-virgin olive oil
2 large cloves of garlic, minced or pressed
3/4 tsp kosher salt
3/4 lb orecchiette or seashell pasta
1/2 cup shaved parmesan cheese
1/2 cup thinly sliced basil leaves

Core and chop the tomatoes, and halve the cherry tomatoes. Place in a large bowl with the olive oil, garlic, and salt, and mix well. Set aside for 20-30 minutes.

Meanwhile, bring a large pot of salted water to boil and cook the pasta according to package directions. Drain the pasta, reserving 1/2 cup of the cooking water, and toss with the tomato mixture, along with the cheese and all but 1 Tbs of the basil. Add a splash of the pasta water if the sauce needs to be thinned a bit.

Serve garnished with the reserved basil and a sprinkle of fleur de sel or additional kosher salt and pepper, if desired.

** I used a couple of lovely ripe heirlooms from the farmer’s market, plus about a half quart of Sun Gold tomatoes, but any combination would be great. Whatever is freshest is likely to be best!

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6 Thoughts on “Orecchiette with tomato salsa cruda

  1. Somethings just don’t need to be ‘fussed with’ so much–like your tomatoes. Love this fresh and simple meal. Stay cool out there!

  2. Those tomatoes look amazing! I got jealous and then remembered I have tomatoes. Now to make something with them!

  3. That looks so good. I love that you’re getting tomatoes from your own garden. We’ve been travelling, and I haven’t been able to comment. My phone hates me when I blog.

    • Oh, bah. Glad you’re on vacation, though! I have trouble with bloggy stuff through my phone, too, and with a toddler who likes to bang on the keyboard anytime I open my laptop, my internetting is confined to nap time and after bedtime. 😉

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