Fresh Tomato Basil Sauce...with Angel Hair Pasta

Fresh Tomato Basil Sauce...with Angel Hair Pasta We have had quite a bit of rain these past few days/weeks. I am glad... as it is now nice and green. My chives have been growing from all the rain along with my herbs ....now, what to do with all that abundance? I knew I wanted to use the chives and herbs in a pasta dish. And, this is what I made. I sort of wished I could have had some fresh tomatoes as well. I guess I'll have to make this dish again, later on in the summer, when my tomatoes will be ripe. I really don't mind:)...

Here is yet another summery dish that's quick to prepare. I ended up having to use some store-bought tomatoes, but garden-fresh tomatoes will definitely add so much more flavor. This has got to be one of my favorite ways to eat pasta. I prefer this type of sauce rather than the bottled kind. Just love the fresh ingredients in this dish. Simple... yet tasty. Summery ...and yet so easy to prepare.

Because I like to taste the tomatoes in this dish(and because I think it looks rather pretty), I decided to use some grape tomato halves in addition to the fresh tomato sauce. If you don't like pieces of tomato, you can easily use more of the fresh tomato sauce and skip the halved tomato pieces. I don't think you can go wrong with amounts here. It's really up to you how much of each ingredient you want to use... use more or less of the fresh tomatoes, garlic/onion, basil and herbs. But I am listing what I used as a guide. You will want to use some good quality olive oil. Use a bit of it. Don't be skimpy... as the oil brings everything together. Top the pasta with some Parmesan/Feta Cheese and you are good to go. 

There are lots of variations to this dish... try some kalamata olives, capers, a bit of pesto, sauteed mushrooms, chopped nuts, toasted and buttered bread crumbs, etc... Anyway, I am hoping you will give this dish a try, especially as summer is right around the corner. We really liked this dish. Hope you enjoy...

You will need: makes about 2-3 servings

1/3( or so) box of angel hair pasta, cooked in salted water( reserve some pasta water in case you will need some to thin the sauce...especially if the pasta is not served right away)

Sauce:

2 large roma tomatoes, grated and skins removed*

1 1/2 cups grape (or cherry) tomatoes, halved

1/4 cup diced red onion

1/4 cup(or so) extra virgin olive oil

2-3 garlic cloves,minced

basil,julienned(about 3 TBS)

oregano, minced (about 1/2 tsp)

thyme(a sprig or two, leaves only)

chives(3-4 TBS)

couple of pinches sugar

salt and pepper to taste

chile flakes(optional)

kalamata olives, quartered(optional)

feta cheese, crumbled

* you should have about 2/3 cup(or a bit more) tomato pulp

Directions:

Cook pasta in salted water until al-dente. While pasta is cooking, prepare the sauce. Remember to keep some pasta water in case you need to thin out your sauce later.

Wash herbs and tomatoes. Halve the grape tomatoes and set aside. Grate Roma tomatoes and discard skin. Add salt, pepper and a pinch of sugar to the tomato pulp. Set aside.

Heat olive oil in a large skillet on medium/low heat. Add chopped red onion and cook till almost soft about3 -5 minutes. Add garlic and cook an additional 30 seconds to a minute. Add tomato halves, tomato pulp, chopped oregano and thyme leaves and kalamata olives( if using). Cook and stir for an additional couple of minutes or until a light sauce forms. Don't overdo the cooking as you want the freshness of the tomatoes to still be there.

Add the cooked pasta.

Add the julienned basil and the chopped chives. You can also add some chile flakes ...which I totally forgot. Adjust seasoning.

Toss to coat the pasta and top with feta cheese( or you can use Parmesan).