Tweak this simple uncooked tomato sauce to suit your taste. Substitute fresh mint for basil if you like or add a little chopped raw red onion or finely diced, fresh fennel bulb. Capers can be omitted, and sliced (black or green) pitted olives can take their place. For carnivores, this vegetarian dish can be spiked with pieces of ham or prosciutto, or chunks of roasted chicken. Pasta topped with uncooked tomato sauce and Parmesan can be a light choice for the hot summer days ahead.

Ingredients:

• 11⁄2 lb large ripe heirloom tomatoes, about 2-3 large tomatoes
• 1 garlic clove, finely chopped
• 1 Tab capers, drained
• Pinch of dried red chile flakes or 1⁄2 small red chile, seeded and minced
• About 10 large basil leaves, cut into narrow shreds, divided use
• 1⁄2 c extra-virgin olive oil
• Coarse salt and freshly ground black pepper to taste
• 12oz pasta, such as small conchigliette (medium small shells), small penne or medium-small orecchiette
• Shaved Parmesan cheese

Directions:

1. Place tomatoes in a heatproof bowl.
2. Cover with boiling water and leave for 1minute.
3. Remove.
4. When tomatoes are cool enough to handle, peel off and discard skin.
5. Place a sieve over a bowl.
6. Quarter tomatoes.
7. Press juice and seeds from tomato quarters over sieve.
8. Coarsely chop the seeded tomato flesh and put into another bowl.
9. Press juice from the seeds in the sieve.
10. Add strained juice to the chopped tomatoes.
11. Add garlic, capers, chili flakes (or minced fresh chili) and half of shredded basil.
12. Gently stir in oil.
13. Add a little salt (capers may be salty) and pepper.
14. Set aside somewhere fairly cool (but not in fridge) for an hour for flavors to mingle.
15. Cook pasta al dente in salted water according to package directions.
16. Drain well in colander, giving the colander several good shakes to remove excess water.
17. Combine the hot pasta with the raw tomato sauce.
18. Toss.
19. Taste and adjust seasoning as needed.
20. When serving be sure to scoop up some of the juices at the bottom of the bowl.
21. Serve scattered with remaining shredded basil and grinding of black pepper.
22. Top with shavings of Parmesan cheese.

Source:  4

Source: Adapted from “River Cottage Veg,” by Hugh Fearnley-Whittingstall