Pasta with Fresh Tomato Sauce

Total time: 25 minutes
     With all of the garden fresh tomatoes of summer why have a cooked sauce?  This is so simple, so good, so fresh and so, well, summery. 
Just be careful not to grate your hand.....  And make sure your tomatoes are at their peak!

 

 Ingredients:

• 1 cup (2.8oz, 80gr) dried farfalle pasta 
• 2 - 3 fresh garden tomatoes 
• 2 - 3 tbs fresh basil, large leaves torn or snipped
• salt and pepper (optional)

 

 Instructions:

• Cook pasta according to package directions. 
• Drain and rinse briefly with cold water.  Shake well to get rid of as much water as possible. 
• Cut the tomatoes in half. 
• Place a box or flat grater in a shallow bowl. 
• Cup half of a tomato in your hand and rub it on the big holes of the grater until all that is left in your hand is the skin (of the tomato).  You'll have to press a bit, but not too hard. 
• Repeat with as many halves as you think you want/need.  You end up with fresh tomato sauce with no skin... and no cooking. 
• Depending on size of tomatoes you will want to do 2 or 3. 
• Toss with cooked, cooled pasta, basil and serve.  

If they're not garden ripened, flavorful tomatoes you might have to add some Balsamic vinegar and olive oil... but that defeats the idea!