R&R: Best Summer Pasta Sauce (uncooked sauce)

This was a winner in our house. The combination of fresh tomatoes, fresh basil and lots of garlic with softened Brie can't be beat. Simplicity wins with this recipe. The flavor is so fresh it just dances in your mouth. I did decrease the amount of olive oil and it didn't need more as the tomatoes exude juice( even though they were seeded), as it sits during the day. I did refrigerate mine. We love garlic so we would have liked another clove or two. Aside from those two minor changes this recipe is perfect as it is written. It is also a very colorful recipe so presentation is beautiful. Just for fun, a few toasted pine nuts on top would be good. I believe I got this recipe from the Pioneer Woman recipe contest.

chefly

Best Summer Pasta Sauce
4-6 tomatoes seeded chopped (4)
1 cup basil (chiffonade)
1/2 pound (or more) Brie ripped up
2-3 cloves of garlic minced (3 large)
1 cup olive oil (1/2 cup)
salt & pepper

Assemble in the morning, cover and let sit all day, stirring occasionally.
to serve, boil Penne  (about 12 oz.) and drain.
dump pasta into sauce …..
the Brie will melt (mine only softened). It could be heated slightly to start it melting if you'd want to. 

this is divine! (not my comment but true~chefly)

This sounds like just what I have been looking for. I have the basil waiting but only one dinky tomato. I'll have to have a talk with my tomato plants in the morning. I wouldn't have thought of using Brie but it sounds good. Thanks!

 CC, the Brie is what makes it different. Any soft cheese would work though. I hope your tomato plants cooperate.

chefly

This sounds heavenly and like something my vegetarian friends would really enjoy as well as us. I also have basil but no tomatoes (only planted cherrys).

~ A*W*E*S*O*M*E  ~  and it looks like some of those star's should get colored in~  I'll make a batch tomorrow~  and I'll add a few Capers~   Janie~    I just can't wait for this one`  If today were not already covered ` This would be on tonights menu!~ 

Sigh, still impossible to get any kind of decent tomato here in NH with the whole salmonella thing  :(      This sounds delicious, Chefly, and I can't say that I've ever had brie before.   Thank you for sharing it!

 

Waving to all!

 Jolene, We are getting some good organic tomatoes, but I know what you mean. The Farmer's Market had some garden tomatoes last week, but they cost more than college tuition. Lol!

Janie, Capers would be fantastic in it. I can't wait for your tweaks. Make sure your pasta is super hot or the cheese won't soften enough.

chefly

Sounds just wonderful.Thanks again Chefly.

 G m to you all.

 Rosie

Chef, this sounds fantastic! Going to give this one a whirl soon. I was just thinking of a similar recipe like this not too long ago. It was a hit on the BB, have to see if I can find it.

Thanks for the review.

Nancy

This really sounds delicious and I am definitely going to try it once we start getting our tomatoes.  That may be awhile though because they sure are coming slowly! 

Thanks Chefly!

Happy weekend to everyone!

 

sallychai

Chef, This is the recipe I've been thinking of. I've made this b4 and it's great. It was posted by Cherepipe_oregon.

Nancy 

 

Fresh Tomato Linguine

6 to 8 fresh tomatoes, chopped
3 cloves garlic, minced
1 1/2 c. loosely packed fresh basil, chopped
1/2 c. olive oil
2 Tblsp. red wine vinegar
1 tsp. salt
1/2 tsp. pepper
1 pkg. (8 oz.) cream cheese, cubed small
1 pkg linguine or spaghetti

In a serving bowl, combine first eight ingredients. Allow to sit and marinate for 2 to 5 hours at room temperature. (The longer the better!)

When ready to serve, in a large pan, cook linguine or spaghetti; drain well and toss the hot pasta with the marinated sauce until the cream cheese cubes are melted and all is combined. Serve immediately. Serves 6-8

Oh my goodness. . .this is soooooo good! I have even served it cold as a pasta salad!

 Nancy, That sounds awesome. I love the cream cheese in it. I'll make it next time we have pasta. Thank you so much for posting it.

chefly

 

Wow, this sounds awesome too chefly, thank-you. The recipe Nancy posted is one that I make yearly and usually bump up her post yearly at tomato time. It is fantastic!! Nice to have a change of pace on your variation.

(gm all)

Jb

My tomatoes are slow also.  If we get a really long fall, maybe I'll have a good crop. Thanks for posting these, DD has a new friend who is a vegetarian and DD is a real carnivore, so feeding the two of them can be a challenge.  both would love this one.

and I can't wait to savor this one~  Working all day will make it even more enjoyable~  Janie~

Chef, Did you peel the white rind off?  I am not a big fan of that rind ~