Nothing quite beats fresh tomato sauce. This simple recipe is easy to make and can be very customizable. Try adding grilled chicken or eggplant for a fun twist.
Makes 6 servings
- ¼ cup extra-virgin olive oil ¼ cup balsamic vinegar
- 2 garlic cloves, minced
- 1 teaspoon chopped, fresh oregano
- 1¼ pounds assorted tomatoes, sliced for cherry, cut into small chunks if larger
- Salt and freshly ground pepper
- 1 pound pasta
- Fresh basil leaves
In a large bowl, whisk olive oil, vinegar, garlic and oregano. Add tomatoes and stir. Season to taste with salt and pepper. Let stand at room temperature for a couple of hours, if possible, or at least while the pasta water heats and the pasta cooks.
Bring a large pot of water to a boil. Add the pasta and cook until al dente according to the package directions. Angel hair pasta cooks quickly, though such shapes as rotini and orecchiette are about the same size as the tomatoes.
While the pasta cooks, cut basil leaves into strips.
Drain the pasta and toss with the tomatoes and vinaigrette. Taste and adjust seasonings if necessary. Sprinkle with basil and serve right away. -- Adapted from "You Say Tomato" by Joanne Weir (Broadway, 1998)