This was the most downloaded recipe from the Washington Post this summer, and now is the time to try it while the gorgeous ripe tomatoes are still available. It’s from Amy Chaplin’s new cookbook called “Whole Food Cooking Every Day” and if you lean vegetarian; you should give this book a look. This dish is fresh and delicious and especially attractive if you use a variety of tomato colors. You can make the pine nut sauce up to a month in advance, and the tomato mixture 3 hours ahead. I assumed (wrongly!) that it wouldn’t be that good reheated in the microwave the next day…if anything the pasta was that much tastier having time to absorb all these wonderful summer flavors.
1/2 cup raw pine nuts
5 Tbs. extra-virgin olive oil
1 Tbs. fresh lemon juice
3/4 tsp. fine sea salt, plus more as needed
1 1/2 pounds ripe tomatoes, cored and cut into 1/2-inch chunks
1 cup (1/2 ounce) fresh basil leaves, torn
2 tsp. balsamic vinegar
1 large clove garlic, pressed or grated
1/4 tsp. freshly ground black pepper,and more as needed
One (12 ounce) package gluten-free or whole grain pasta, such as penne, spaghetti, or fettuccine
Warm a medium skillet over medium heat. Toss in the pine nuts and toast, stirring frequently, until fragrant and golden, about 5 minutes. Transfer to a mini food processor and add 3 tablespoons oil, the lemon juice and 1/2 tsp. salt. Blend until smooth, scrape down the sides and blend again.
(Alternatively, you can use a mortar and pestle to crush the nuts and grind until a paste forms. If you want to use a regular-sized food processor, you many need to double the sauce recipe to get it to blend smoothly. The sauce can be stored in a glass jar in the refrigerator for up to one month.)
In a large bowl, combine the tomatoes and their juices, basil, the remaining 2 Tbs. olive oil, the vinegar, garlic, the remaining 1/4 tsp. salt, and the pepper and toss thoroughly to combine. Taste, and add more salt and pepper if needed. Set aside to marinate while you cook the pasta. (You can prepare the tomatoes up to three hours in advance.)
Cook the pasta in a large pot of salted water according to package directions. Drain the pasta well and return to the pot. Add the pine nut sauce and toss to evenly coat the pasta. Add the pasta to the bowl of tomatoes and gently toss to combine. Taste and season with more salt and pepper if needed, and serve. Serves 4-6.
Note: I used a bit more garlic and definitely more salt and pepper. Fresh ripe tomatoes are required!
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