No-Cook Summer Tomato Pasta
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No-Cook Summer Tomato Pasta
Summer garden tomatoes (I used 4 large tomatoes and a handful of cherry tomatoes)
2 garlic cloves
3 tbsp olive oil
1 sprig basil
Salt and black pepper to taste
1 lb cooked pasta, according to package directions
Boil a few cups of water and pour into a stainless steel bowl. Place your tomatoes in the bowl for 5 minutes. Strain the water, and easily peel off the skins of the tomatoes.
Cut up the larger tomatoes in chunks, making sure to also save its juices. Leave the cherry tomatoes whole. Transfer everything to a large bowl.
To the bowl, add garlic, olive oil, and torn up pieces of basil. Add salt and black pepper to taste.
Cover bowl, and let it sit in the fridge for a minimum of 2 hours. Before serving, remove the large pieces of garlic.
To a serving dish, spoon in some of the tomato at the bottom the dish. Add hot cooked pasta on top, and spoon more tomatoes on top.