Who doesn’t’ love all the quick summer pasta sauces you can make? By the time the pasta is finished cooking, the sauce is done. Summertime is all about instant gratification. Pick. Eat. That works for me!
I’m currently in love with mixing raw elements into a cooked sauce. Here’s how it went yesterday:
Pasta Arrabiata, Crudo e Fresca
Rough Translation: Raw, Fresh and Pissed Off Pasta
Politically Correct Translation: Pasta with a spicy red sauce and fresh tomato (how boring is that name!?)
1 medium onion, finely chopped
2 T pancetta cut into tiny matchsticks (optional)
1 ½ cup canned pureed tomatoes
1-2 finely chopped chili peppers of your choice (I’m a weeny, I don’t make this super spicy)
1-2 cloves finely minced garlic
1 cup of chopped fresh tomatoes
Olive oil, salt to tatste
Put your pasta water on to boil…big pot, lots of water, no salt until it starts to boil, then throw in a small handful of salt. Yes, that much salt.
In a saucepan beg enough to hold all the cooked pasta, gently sauté the onion in 1-2 T of olive oil, add the pancetta and let things sizzle a little. Add the tomato puree and bring to a gentle simmer. Toss in the garlic and chili pepper, stir, check to see if you need to add a little salt.
In the meantime, that pasta water came to a boil and you are already cooking the pasta, right? When the pasta is done, drain and toss into the saucepan. Mix gently, then add the raw chopped tomatoes. Turn out onto a plate and eat immediately. Yum.