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Combine tomatoes, garlic, basil and olive oil in glass or plastic bowl. Stir in salt. Cover and sit at room temperature for about two to four hours.
Cook pasta until "al dente". Drain. Pour uncooked sauce over hot pasta and toss. Add grated parmesan cheese.
Note: The sauce will stay fresh in the fridge for up to three days but be sure to allow the room temperature marinating to occur first. All that remains is to cook up the pasta and "slightly" heat the sauce in microwave.
Serve with a butter lettuce salad with red wine vinegar, light olive oil and grated parmesan and French bread smothered in unsalted butter.
Serves Four
By Deeli from Richland, WA
By
07/17/2008
As soon as I am able to pick a ripe tomato from my garden I will make this. It sounds wonderful! Thanks!
By
07/11/2008
We eat this same recipe all summer. Sometimes I substitute penne pasta. Sometimes I add shredded chicken. It is good hot or served cold like pasta salad.
By (Guest Post)
07/11/2008
We use this recipe all summer. Sometimes I add shredded chicken or substitute penne pasta. It is good hot or cold. A very versatile recipe.
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