Cold Pasta with Fresh Tomato Basil Sauce

This is not a pasta salad, a cold serving pasta dish which can be appreciated as a main in summer.

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What you need (2-3 servings):
Fresh, ripened tomato, 1 lbs
A clove of garlic, crushed or finely minced.
Extra virgin olive oil, 3-4 tbs
Angel hair or Capellini, 4-6 oz
Fresh basil, 1/2 cup
Caper, 2 ts
Salt
Pepper
Sugar

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What to do:
1) Chop tomatoes in small dices. Peel the skin if you don’t like it. See How to peel Tomatoes on allrecipes.com.
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2) Put all the chopped tomatoes and 1 ts of salt, 1/4 ts of sugar and pepper in a bowl. Mix well and place it in a strainer or a colander.

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Let it rest in a fridge for 30 minutes or longer so excess juice will be released. This will make the fresh tomato sauce taste much less watery. You can even do this a day before.

3) In a large bowl, put olive oil, crushed or minced garlic, finely chopped capers and fresh basil.
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Mix well and season with salt and pepper.

4) Boil enough quantity of water in a large pot, add some salt and cook the pasta. Remember to cook one minute longer than suggested cooking time.

5) After cooking, pour the past in a strainer and cool it quickly under cold running water.
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When it is completely cooled, strain well.

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If you think your pasta is still too wet, you can use a few sheet of kitchen paper to absorb excess water.
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6) Take tomatoes from your fridge.
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You may see a lot of juice was released. Discard it.

Add tomatoes to the bowl of basil and olive oil.
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Mix well.

Then add the cold pasta here.
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Toss gently and try tasting, season with salt, pepper or olive oil if needed.

And enjoy this fresh, flavorful cool dish. This is my summer favorite.
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I have this recipe in Japanese, too.
トマトとバジルの冷製パスタ

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One thought on “Cold Pasta with Fresh Tomato Basil Sauce

  1. Pingback: トマトとバジルの冷製パスタ | お料理ダイスキ!ニューヨークおうちごはん

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