One of the greatest aspects of eating seasonally is the depth of flavor inside every fruit and vegetable you come across. Without realizing it at the time, one of the first foods I began to eat seasonally were the tomatoes we would grow in our backyard garden. There was nothing greater than finding the perfectly ripe tomato, picking it yourself and then biting into it right at that moment of harvest, like you would with a big, juicy apple.
This pasta featuring fresh Summer tomatoes and Jovial Traditional Einkorn Penne Rigate Pasta celebrates that simple summer simplicity. It needs only a few of the best ingredients and thanks perfectly ripe summer tomatoes, the sauce doesn't even require cooking. Simply let the hot pasta gently warm the sauce before serving.
Now, at least here in NY, truly great, apple-sized tomatoes are at least another month away but I find this recipe works equally well with juicy cherry tomatoes which are easier to find this time of year. If you do happen to be lucky enough to make this sauce with a larger tomato variety, be sure to remove the seedy core before blending so that the sauce does not have too much liquid. And while the sauce can certainly be made just by chopping up the tomatoes, garlic and basil, I really prefer using the food processor as it almost emulsifies the oil and vinegar creating a smoother, more velvety sauce.
The other part I love about this recipe is using Jovial's Traditional Einkorn Penne Rigate Pasta. Einkorn is an ancient grain and the only wheat never to be hybridized making it incredibly nutritious. Not only does this ancient grain have a superb taste, it also contains 30% more protein and 30% less starch than regular wheat as well as vitamins such as Vitamin B. Honestly, this is the type of pasta I feel great after eating, not like I need to take a nap.
So, if you are looking for a simple summer dish to use up those fabulous summer tomatoes, give this dish a try. All you need is a few exceptional ingredients to a create a meal you will love.
Raw Summer Tomato Sauce with Penne
Time: 20 Minutes
10 ounces tomatoes (see note)
1/3 cup packed basil leaves
1 small garlic clove
1 tablespoon red wine vinegar
1/4 cup extra virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Grated Parmesan cheese, optional
1. In a large pot, bring salted water to boil over medium heat. Add the pasta and cook for 13 minutes or until al dente, stirring frequently.
2. While the pasta is cooking, place the tomatoes, basil, garlic, vinegar, olive oil, salt and pepper in a food processor. Pulse or chop for about 30 seconds until everything is in small pieces but not pureed.
3. Place the tomato sauce in a large bowl and let sit until the pasta is done, at least 10 minutes and up to 2 hours.
4. Once the pasta is done, drain well and place the hot pasta is the bowl with the tomato sauce. Let sit for 1 minute before stirring to coat evenly. Top with cheese, if using, and serve!