Recipe: Pasta With Basil, Tomatoes & Lemon Zest

[Guest guest]

Sometimes this time of year I get a yearning for the taste of summer. For me,

nothing does

it like tomatoes. This uncooked sauce is delicious. (This recipe, being

non-spicy, will be

placed in the Italian folder with the, of course, non-spicy recipes )

 

PASTA WITH BASIL, TOMATOES & LEMON ZEST

 

Note: This is an easy fix, but you do need to have a couple of hours (well,

anywhere from 1

to 4, but four is better) for the tomatoes to marinate after youÕve chopped

them.

 

4 big ripe tomatoes (1-1/2 lbs), coursely chopped

Zest from 1/2 lemon (yellow part only, none of the white) in 1-inch slivers

1 cup chopped fresh basil leaves

1/2 cup chopped Italian parsley leaves

1/2 cup olive oil

1-2 tsp salt

black pepper, freshly ground

spaghetti to serve

 

Put a tiny pot of water on the stove to boil while you start to chop the

vegetables.

When it comes to the boil, blanch the lemon zest for a few seconds - then drain.

 

Mix together in a large bowl all ingredients EXCEPT the spaghetti. Let it sit

for 1 to 4

hours, giving it a stir now and then.

 

When you are ready to eat, cook the pasta according to the package directions,

as usual,

drain, and add it to the tomato mix. Toss. Taste for seasoning. Serve

immediately.

[Guest guest]

Funny, I was in the grocery store today, looking at watermelons & thinking " not

in the winter! " Looks YUMMY, Pat!

 

Pat <drpatsant wrote: Sometimes this time of year I get a

yearning for the taste of summer. For me, nothing does it like tomatoes.

PASTA WITH BASIL, TOMATOES & LEMON ZEST

 

 

 

 

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