It’s hot outside and who wants to turn on an oven?
I know I don’t!
I want to make a supper that’s easy, nutritious, and has a stress-free clean-up.
Don’t we all?
Being Italian, my go-to is something highlighting the Mediterranean diet and since it’s summer, what comes to my mind first is….
The lovely little tomato!
My tomato plants have given us such a great harvest this year that we have been eating tons of tomatoes as snacks, making countless tomato salads, and adding tomatoes to just about everything!
So when the temperature is hot, can you make a fresh “tomato sauce?”
Sure you can!
All you need are little tomatoes, fresh basil, garlic, salt and pepper, crushed red pepper flakes, and some great olive oil!
Oh, and don’t forget the Parmesan cheese!
The key to this pasta dish is to decide on it EARLY in the day and here’s why!
Take 4 pints of small grape or cherry tomatoes, and cut each one in half. I like to use half red and half orange for color.
Place cut tomatoes into a large bowl.
Sprinkle the cut tomatoes with salt and pepper, add 2 tablespoons of crushed garlic, a sprinkle of crushed red pepper, and 15-20 fresh basil leaves, cut into strips.
Now pour ½ cup of olive oil over this lovely mixture.
Cover with clear plastic wrap and WAIT….
….at least 4 hours!
The tomatoes will marinate and all of the flavors will marry each other…it will be delightful!
At suppertime, make your gluten free pasta according to the directions, and after you drain it, place each serving
into a nice-sized bowl and then the magic happens!
Place some nice heaping spoonfuls of the fresh “tomato sauce” onto each pasta serving.
Do not use a slotted spoon….you want to get every last drop of the marinade into the bowl.
Sprinkle with Parmesan cheese and done!
So yummy…and easy, right?
© 2014, Monica of glutenfreedoubletalk