Friday, July 29, 2011

Penne Pasta with Mozzarella and No-Cook Tomato Sauce (Because who wants to turn on the oven in this heat?)

 Normally by this time in the summer I have so many fresh tomatoes I have started making tomato sauce and freezing it because I can't seem to use them fast enough.  It has been so hot and dry here in central Kansas that I have had a total of about 15 tomatoes.  A few I purchased at the local farmers market and the others were given to me by a friend. 


 If your lucky enough to have gotten some fresh locally grown tomatoes you have got to try this recipe.  If you don't have any you can use plum tomatoes from the store, but trust me you want to use fresh if you can get your hands on some.  The tomatoes marinate in their juices and are fantastic.  Who wants to turn on the oven in the middle of this heat wave?With this delicious pasta sauce you won't have too.

Couple of cooks notes.  I don't seed my tomatoes I just core them.  My family doesn't mind them and I think you lose a lot of the juice if they are seeded.  Also, you'll notice that the vinegar is optional, it is great either way.  I love Balsamic vinegar but my  younger ones don't, so I leave it out and maybe put a dash or two of vinegar in my bowl.  
Penne Pasta with Mozzarella and No-Cook Tomato Sauce


6  large fresh tomatoes, cored and cut in 1/2 inch dice
3  small cloves garlic, minced
1/4  cup fresh basil, chopped
3  tablespoons olive oil
1  tablespoon balsamic or red wine vinegar (optional)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pound penne pasta
8 ounces fresh mozzarella, diced
Freshly grated parmesan cheese 


Combine chopped tomatoes, garlic, basil, olive oil, vinegar (if using), salt and pepper in a non-reactive bowl.  Cover and let sit for 1 hour, gently stirring occasionally.     

When ready to serve, boil pasta according to package directions in salted water.  Drain and toss warm pasta with the tomato mixture and mozzarella cheese.  Top with freshly grated Parmesan if desired.


Serve pasta in bowls. Also, I would suggest serving with some good Italian bread to soak up every bit of the sauce.  This sauce is very versatile.  Spoon over chicken, use drained tomatoes as the sauce on grilled pizza, or just grab a spoon! 


Enjoy!


Kim 

Linked to the following:
Walking on Sunshine and the Foodie Friends Friday   
Every Day Mom's Meals Church Supper
Gooseberry Patch Recipe Roundup Recipes to Beat the Heat
Katherine Martinelli Tomato Blog Hop



3 comments:

  1. I am pinning this recipe for when my tomatoes are ripe! Thanks for sharing!

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  2. I think you know how I feel about this meal and it received a lot of attention when I shared it on Facebook a few days ago! Come back next week to Foodie Friends Friday!

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  3. Oh yumm, I am going to try this for lunch :)

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