The Perfect No-Cook Summer Meal

WARNING: If you are NOT a garlic fan, much less RAW GARLIC, read no further. (And ignore the fact that the title of this post is indeed "the PERFECT No-Cook Summer Meal.")

Still reading this, aren't you Bill???!!

HA HA. I digress.

Anyhow--my tomatoes are all ripening very quickly. I have a ton of fresh basil and Italian parsley in my garden also. I remember an old friend of mine (Karen, wherever you are, I miss you like CRAZY) who was a true "foodie." Karen told me about this great recipe and it came to mind tonight as I was staring at 5, gorgeous, home-grown tomatoes on my counter AND my stomach was saying "FEED ME!!!"


I know you can see that some little creature had been sampling my basil. Never you mind about that.

This is what you will need:

• a bunch of ripe tomatoes
• a bunch of basil
• a bunch of Italian parsley
• a hunk of Romano or Parmesan cheese
• two cloves of garlic
• sea salt
  
• a handful of capers
• some nice olive oil
• pasta of your preference
  

Rough chop the parsley and the basil. Coarsely chop the garlic. De-seed and rough chop the tomatoes. Cut some of the cheese into little 1/2" cubes. Toss it all in a bowl and add the capers, a grind of sea salt, and a couple "twirls around the bowl" of olive oil. Cover with plastic wrap and let sit while your pasta water comes to a boil.

Boil your pasta, drain, and then toss it into this lovely mixture. Mix to coat, put on a plate, add a little olive oil and some grated cheese and VOILA, you are done my friend.


Chris honey, its a good thing you aren't home--seeing as how I reek of garlic and tomorrow it will be coming out of every pore I have like gangbusters!

And please note, there is some kind of wacky FDA warning about consuming raw tomatoes today (except for cherry tomatoes and tomatoes on the vine). I didn't have to worry since I used my own. (And of course I was so stinking proud of that tonight!)

Maybe someday I'll have my own sheep and can make my own Pecorino Romano, too!