I was a bit of a weird kid – Even Goddesses have moments (or perhaps more moments!). I did not really like ketchup, I hated most pizza sauce and I was not a fan of red sauce on spaghetti. While this should translate to the fact that I did not like tomatoes, for whatever kid-combobulated reason, I WOULD eat fresh tomatoes (especially slathered with mayo and S&P). Jersey Tomatoes were my favorite though and I could eat them til they came out of my ears but if you made them into a red sauce … forget it. No deal.
A lack of love for red sauce has persevered into adulthood for me. My pizzas are all white or with very light sauce, I rarely eat bolognese or marinara or any of the other delectable choices of red sauce and ketchup still leaves me flat. But there is one dish that has also persevered:
My Mom who is a great cook and fooodie came up with a rich but light tomato and basil summer sauce for pasta that does not offend my red sauce sensibilities. I brought this recipe into adulthood without any changes and I make it with great success for guests and family. Make with my favorite Dreamfields Pasta and you have the perfect summer dinner!
FRESH BASIL is mandatory!
- 1.5 pds tomatoes (canned or fresh)
- 4 cloves of chopped garlic
- 1 pd linguine (or whatever pasta you like)
- 6 TB butter
- 2 – 4 TB fresh basil rough chopped
- ¾ cup of parmesan cheese
- Put tomato and garlic in pan and bring to a boil. Watch your liquid and you can add some EVOO if it is drying out.
- Simmer about 20 min or until you have 1¼ cup.
- Cook pasta.
- Melt butter with basil and toss with pasta.
- Add tomato sauce and toss.
- Add parmesan cheese and toss.
- Add light S&P to taste.
- Garnish with a bit of basil and a sprinkle of cheese and serve.