…is the most flavorful and refreshing gastronomic experience at the dizzy heights of summer. In Texas. The temperature has hit the triple digit. All one desires at this time is something light and easy to make. And this was it. The ingredients are steeped with zealous aroma of summer.
Built with baby heirloom tomatoes in dazzling colors and oozing sweetness, fresh fragrant Italian basil and rosemary from the large bushes in our yard, some garlic, intense deep flavors of extra virgin olive oil that ties everything together and some sea salt. There needs to be no written recipe, but I will write one anyways.
Salsa Cruda is nothing but a raw sauce. Ingredients are just chopped and combined. You have the liberty to add whatever you want. It can be Mexican, Italian, Indian or from any place on the earth.
When I found these adorable tiny heirloom tomatoes I had already decided on a salsa.
The ardent summery flavors brings in that pure and untainted happiness.
I love such recipes. The simplicity is the first thing. Then there is no measuring and there are no rules to follow.
When you toss the hot cooked pasta with the salsa, the salsa warms up and releases even more flavors creating a really happy and light late summer meal. The possibilities are beyond limits.
You can change the herbs or any of the ingredients here. Add more or less of them. Introduce the olive and capers and mint and you have a new blend of flavors. Add your cheese: crumbled goat cheese, feta, ricotta or parmesan or what you like best.
Some freshly ground black peppers and red crushed peppers will add some zest. You can even add a sunny side up egg. You get the point. This is great for any meal: a weekday lunch, a weekend potluck or an outdoor grill or even to pack for lunch. For me it is a life savor. Just make sure you have the fresh sauce sit and infuse for a few hours before serving.
Hope you enjoy as much as we did!
Pasta with Salsa Cruda
( I will not specify amount for this recipe. It is a very adaptable recipe and you may add whatever you want in any amount you want. This is a guideline to what is to be done. I will leave the rest to you)
- uncooked pasta, any kind you want
- tiny bit of fresh garlic, minced or very thinly sliced
- fresh herbs (I have used a lot of sweet Italian Basil and tiny bit of rosemary)
- red crushed pepper
- freshly ground black pepper
- a tiny bit of vinegar
- extra virgin olive
- salt to taste
Note: may use any kind of cheese, or seafood, egg, chicken or any protein you want.
Chop tomatoes in small pieces. Roll up basil leaves and shred them fine. Using kitchen scissors help. Mince or thinly slice the garlic. Chop rosemary into to very tiny pieces. Combine tomatoes and herbs in a non reactive bowl.
Sprinkle salt, black pepper and crushed red pepper if you are using. Drizzle a tiny bit of vinegar in the same bowl. Add as much olive oil as you want! I love the warmth and intensity of extra virgin olive oil. Toss well, cover and allow it to sit for at least 3-4 hours.
Cook pasta as per instructions. Al dente is the best. Drain pasta. Just before serving combine the salsa and with the warm pasta. Toss well. Garnish with more herbs and pepper if you wish.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Difficulty level: very very easy
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