Spaghetti al Pomodoro Crudo

Of all the things we grow in our garden, it is the annual arrival of ripe, juicy tomatoes that I most look forward to. A perfectly plump red fruit, still warm from the sun, sliced and served simply with a flourish of crunchy sea salt, is among my favorite late summer splendors. For the next few weeks, tomatoes will appear in virtually every meal in our home, and the remaining harvest will be made into jars of sauce to enjoy in the colder months. While the tomatoes are at peak ripeness, I prefer preparations that use just a few complementary ingredients to accentuate their sunny flavor. This classic Italian recipe makes a quick pasta sauce of raw tomatoes and fresh herbs, which is tossed with hot oil to bring out the aromatic aromas. I added some pan seared zucchini to continue the celebration of summer's bounty.

Ingredients:

Olive Oil

Salt & fresh ground black pepper

1 ½ pounds zucchini, sliced into ¼-inch half moons

3 to 4 cloves of garlic, minced

Juice of half a lemon

1 ½ pounds ripe tomatoes

3 tablespoons fresh basil, coarsely chopped

3 tablespoons fresh parsley, chopped

1 tablespoon fresh sage, finely chopped

1 tablespoon fresh rosemary, finely chopped

1 tablespoon fresh mint or tarragon, finely chopped

1 pound spaghetti

Pinch of crushed red pepper flakes

⅓ cup parmesan, finely grated, plus more for serving

Directions:

Prepare a large pot of salted water and set over medium heat.

In a large skillet, heat up 2 tablespoons of olive oil over medium-high heat. Add the zucchini and sauté until golden and seared on all sides, about 7 to 10 minutes. Season to taste with a pinch of salt and black pepper. When the zucchini is tender, add the garlic and cook until fragrant, about another minute. Next add the lemon juice and scrape up any browned bits from the bottom of pan. Take off the heat and set zucchini aside, keeping warm.

Meanwhile, chop the tomatoes into ½-inch cubes. Place chopped tomatoes, with all their juices into the bottom of a large mixing bowl and season with a pinch of salt. Top the tomatoes with all the chopped herbs and set aside.

Turn up the heat to high and bring the pot of water to a boil. Add the spaghetti and cook per package directions for al dente.

When the pasta is almost done, pour ⅓ cup olive oil into a small saucepan and heat over medium-high heat. When the oil is shimmering hot, and just beginning to reach the smoking point, pour over the tomatoes and herbs. It should be hot enough that the herbs sizzle in the hot oil. Add the sautéed zucchini, with any accumulated juices, and gently toss to combine.

When the pasta is done, drain completely and then transfer immediately to the bowl of tomatoes. Add the crushed pepper flakes, grated cheese, and a crack of black pepper, then toss vigorously to evenly distribute everything together. If needed, add another splash of olive oil to help bind sauce together. Taste and adjust seasoning, adding more salt or pepper as needed. Serve immediately.

Notes:

You will want to use the ripest, juiciest tomatoes you can find for this recipe. Plump heirloom varieties, Romas, or cherry tomatoes would all be great choices. I had some Brandywine heirloom tomatoes from our garden that were perfect.

This is one of those recipes where timing is crucial. You will want to have all your ingredients prepped when you start cooking and be ready to serve as soon as the dish is done.

This delightful summer pasta dish would be wonderful either as a vegetarian entrée, or as a side dish to grilled meats or seafood. Garnish the tops with more torn basil leaves and serve with plenty of grated parmesan to pass around the table.

Enjoy!