I all of a sudden just realized I have no idea what day of the week it is.
Thursday? Tuesday? I feel like it’s not the weekend because my husband isn’t home, but who knows??? This working nights thing has thrown off my sense of self/time/space completely.
Consider me alert and oriented times one and admit me for delirium.
Too much time in the ED.
The least I can say is that this no-cook tomato sauce pasta is such a celebration of summer and also perfect for weeknight cooking.
So if it is, in fact, a Tuesday or a Thursday, but also if it’s day that ends in y, it should probably be added into your summer meal rotation.
The recipe instructions themselves are kind of a joke.
They’re basically – put ingredients into a bowl. Mix. Serve at room temperature.
I mean, pretty sure you don’t need me to tell you how to do that.
But what I can tell you is that the tomato sauce actually starts to taste better the longer it sits, so if you make it ahead of time, you’ll be golden. If you’ve only got a few hours until dinner time, then let it sit at room temperature but you can also feel free to make it a day or so in advance and store it in the fridge until you’re ready to eat. It certainly won’t be the worse for wear and will most probably be the better for it.
- 3 large very ripe tomatoes (about 1.5 lb)
- 2 whole peeled garlic cloves, smashed
- ¼ cup chopped fresh herbs (I used parsley and chives)
- ½ cup extra virgin olive oil
- salt and freshly ground pepper, to taste
- pinch of ground coriander
- 1 lb pasta, cooked to al dente and drained
- 8 oz bocconcini, quartered
- ¼ cup toasted pine nuts
- splash of red wine vinegar
- red pepper flakes, to garnish
- Roughly chop the tomatoes and combine them with the remaining ingredients in a large bowl. Allow to sit at room temperature for 1-2 hours.
- Taste and season again after the sauce has had time to rest. Remove the chunks of garlic. Set aside.
- Once the sauce is ready and the pasta is cooked, mix together all of the pasta salad ingredients. Season to taste with the red wine vinegar, salt, and black pepper. Serve with red pepper flakes for garnish.