Despite the heat, Saturday was the New Amsterdam Market and if you read my last post you probably already know that nothing would have kept me away. As it turned out I also was going to be hosting an impromptu dinner party so I needed inspiration and ingredients. Although ice cream was a given, I still was trying to make up my mind regarding an entrée. My first thought was fresh pasta with a meat sauce, but that seemed heavy and got nixed quickly. For a moment I thought about a quiche, but I had visions of melting pastry dough and an oven not being able to keep up with my AC. After some time, it finally came to me! I was going to make fresh fettuccini with a fresh tomato basil sauce. Its refreshing, light and requires limited prep and minimal clean up.
Although this sauce can be made with any tomatoes, I love using small heirloom tomatoes of various colors since it adds to the presentation.
Fresh oregano can be used instead of dry, but it was hot and I was tired so I decided to make due with what was in my pantry. This dish is delicious with fresh pasta, but I imagine it would be as good with any dry pasta, like fusilli or penne.
Fresh Fettuccini with Fresh Tomato Basil Sauce
- 2 pints cherry, grape tomatoes halved or quartered
- 10 basil leaves rolled and thinly sliced
- 2-4 garlic cloves crushed (depending on their size and how much you like garlic)
- 1 teaspoon dried oregano
- 1 teaspoon chili flakes (or more if you like heat)
- ½ cup olive oil
- kosher salt and freshly ground black pepper to taste
Combine all the ingredients in a non-reactive bowl and allow to sit at room temperature for 2-3 hours.
Toss with cooked pasta and serve with freshly grated parmesan.
Stay cool! Next post, ice pops!