From Let There Be Bite
This sauce is always a crowd-pleaser because it celebrates two flavors that are not often found “raw” on a pasta: ripe summer tomatoes and high-quality extra virgin olive oil. Not only does it have the look and “mouth-feel” of a tomato-cream sauce, the olive oil gives it a richness that doesn’t feel as guilty as heavy cream.
· 4 large organic heirloom tomatoes
· 1/2 cup pine nuts
· Fresh organic basil, marjoram, thyme
· 1/4-1/3 cup organic extra virgin olive oil, to taste
· Sea salt and freshly cracked pepper
· 1 cup parmigiano reggiano, finely grated
· 1 clove garlic, thickly sliced
· Organic asparagus, zucchini, or zucchini blossoms
· 1/2 lb farfalle pasta
Bring a large pot of water to boil for the pasta.
Meanwhile, bring water to boil in another pot that will hold all the tomatoes. With a knife, make an “X” on the bottom of each tomato that just breaks the skin. Cook the tomatoes in the boiling water for a couple minutes, or until the skin starts to break away from the flesh. Remove the tomatoes. When the tomatoes are cool enough to handle, remove the skin from the tomatoes (they should strip off easily from where the skin was cut).
Put the pine nuts in a small pan over medium heat to toast for a few minutes. Be careful—they toast quickly! Set aside off the heat.
Rinse and dry whichever vegetable you opt to use. If using asparagus, discard the bottom one-third of the asparagus and slice on the diagonal into 1/2-inch pieces. More…