Four Foods on Friday (54) & Pasta with No-Cook Tomato Sauce

#1. Name a food you like that uses a red sauce or anything red in it.

Lasagna!

#2. Name a food you like with whipped cream in it or on it.

Does strawberries with whipped cream count? Ohhh, that makes me want some right now.

#3. Name a food you like with blueberry in it.

Blueberry muffins!

#4. Share a recipe for pasta or dessert or a beverage.

I’m excited to share this recipe, because it’s so fresh and quick. WH loved it. I was so surprised. The flavors are perfect together (obviously) and taste so fresh and light. We also got to use our new restaurant style cheese grater

Pasta with No-Cook Tomato Sauce

Serves 2 or 3

Stuff you need:

• 2 cloves garlic, crushed
• 1 Tbsp. olive oil
• 1/2 lb. pasta
• 1 lb. tomatoes, cored and coarsely chopped
• 1 Tbsp. butter
• 1 tsp. lemon zest
• 1/2 c. fresh basil leaves thinly sliced
• parm for serving

What to do with that stuff:

1. In a cup, put the crushed garlic in the olive oil so the flavors can infuse.
2. Bring a large pot of water to boil.
3. Cook pasta about 11 minutes.
4. Reserve 1/2 c. of pasta water and drain pasta.
5. In a large bowl, crush the tomatoes with your hands & season with salt & pepper.
6. Remove the garlic from the olive oil and discard.
7. Add the oil, butter, and lemon peel to the tomatoes.
8. Add the pasta and toss, adding a splash of the pasta water if you need to thin the sauce.
9. Add the basil and season with salt and pepper.
10. Serve with parm.

Source [11], September 2008