This is not a pasta salad, a cold serving pasta dish which can be appreciated as a main in summer.
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
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.
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.
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.
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.
When it is completely cooled, strain well.
If you think your pasta is still too wet, you can use a few sheet of kitchen paper to absorb excess water.
6) Take tomatoes from your fridge.
You may see a lot of juice was released. Discard it.
Add tomatoes to the bowl of basil and olive oil.
Then add the cold pasta here.
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.
I have this recipe in Japanese, too.