Summer is the time for hot pasta with an uncooked, room-temperature sauce made from excellent tomatoes and extra virgin olive oil. It’s not the sort of thing you need a formal recipe for; ingredients and ratios depend on personal taste. Here are some pointers.

The basic drill is: chop tomatoes, mix with olive oil, chopped fresh basil, mint, or parsley, season with salt and pepper and a bit of chopped garlic (or a bruised garlic clove or two–remove before serving). Let sit at room temperature for a half hour or so to let flavors meld. Cook pasta in well-salted water, drain (do not rinse!), combine with sauce, and toss well. Add cheese (most common: Parmesan or Pecorino Romano). Toss again, and check seasoning. It’s best served on warm (not hot) plates.

Other ingredients chowhounds like to add for variation: kalamata olives, capers, arugula, scallions, fresh fennel, toasted pine nuts, fresh mozzarella, brie, goat or feta cheese. Softer cheeses melt into the hot pasta, making for a luxurious texture.

Board Links: HOT PASTA with COLD SAUCE

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