KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
Notes: Fresh Tomatoes - We use plenty of canned tomatoes with pasta, but for this raw sauce, fresh, lusciously ripe specimens are essential. Take advantage of the abundant crop in August and September. If you live in an area with a farmers' market, or have a garden of your own, experiment with different types—red, yellow, orange, heirloom. Each of these has a unique flavor.
Suggested Pairing
Look for a simple, slightly acidic red wine to pair with the acidity of the tomatoes. Chianti and Dolcetto, both from Italy, are good bets.
2 pounds ripe tomatoes (about 4), chopped
1 large clove garlic, minced
3 tablespoons olive oil
1 1/4 teaspoons salt
1/4 teaspoon fresh-ground black pepper
2/3 cup lightly packed fresh basil
1 pound fusilli
1/3 cup grated Parmesan cheese, plus more for serving
|
1st Keep
 ApesBrooks
|
Comments