Pasta dish with a no-cook sauce that showcases summer’s ripe tomatoes
(Adapted from Keepers, by Kathy Brennan and Caroline Campion)
2 pounds tomatoes (about 3 large), chopped and in their juices
1 garlic clove, minced
1 handful Italian basil, julienned or torn
1/2 cup pitted kalamata olives, drained and roughly chopped (optional)
1/2 cup olive oil, plus extra, if needed
salt
pepper
1 pound spaghetti
3/4 pound fresh mozzarella cut into 1/2-inch dice
Bring a large pot of water to a boil over high heat. Meanwhile, in a large bowl, combine the tomatoes and their juices, garlic, basil, oil, and olives (if using). Season generously with salt, add some pepper, then set the tomato mixture aside.
When the water boils, season it with a small handful of salt. When it returns to a boil, add the pasta and cook until al dente, stirring occasionally. Drain the pasta, then pour it on top of the tomato mixture. Let it sit for a couple of minutes to warm the mixture, then toss to combine. There should be enough liquid to coat the pasta and form a puddle at the bottom of the bowl. If not, add a little more oil.
Divide the pasta among plates or shallow bowls and sprinkle each portion with a small handful of mozzarella. (We add the mozzarella at the end, because it sometimes melts into clumps if you add it earlier.) Top with juices from the bottom of the serving bowl and serve.
First Thursday Recipes 