angel hair pasta w/ uncooked fresh tomato sauce

by PJ Germond
(Orlando, FL USA)

I adapted this recipe from an old Martha Stewart recipe, which I've had, and have been making versions of it for many years. This is my version...

1 LB angel hair pasta - cooked al dente...do not overcook.

1/2 c pecorino romano or parmesano reggiano or combination - freshly grated.


sauce:
2-1/2 LBS very ripe fresh tomatoes (preferably Roman)chopped. (peeled and seeded if preferred)
1 small sweet onion - finely minced
1 lg clove garlic - finely minced or crushed...I use my Zyliss garlic crusher
1/3 to 1/2 c extra virgin olive oil, to taste
sea salt or kosher salt and freshly ground black pepper to taste.
1/2 c FRESH basil leaves - chiffonade (I grow my own basil)
*1-2 t fresh squeezed lemon juice, to balance acidity if necessary.

**optional 2-3 T drained capers

mise en place...
(optional: peel and seed fresh tomatoes by dropping the tomatoes into boiling water for 1 minute. When cool enough to handle - peel, seed and chop.)

In a large bowl mix sauce ingredients and allow to sit room temperature for 1 hour.

cook the pasta in a large pot of salted, boiling water until al dente (per pkg directions). A good method is to very slightly under cook, as cooking will continue after draining. Angel hair is a delicate pasta, take care not to overcook.

In a large bowl, toss the pasta with the tomato sauce and the cheese and serve immediately.

*optional - garnish with fresh Italian parsley leaves sprinkled over the top...very nice touch.