Serves 3 or 4
- 1 1/4 pounds of ripe tomatoes
- 2 or 3 garlic cloves
- 1/4 cup extra-virgin olive oil
- 1 T. red wine vinegar
- salt, freshly ground pepper, pinch of red pepper flakes
- 3 or 4 large sprigs of basil
- 1/2 pound pasta ( shells are suggested )
Rinse the tomatoes, core them, and cut them into 1/2 inch cubes. Mince garlic. Mix the tomatoes, garlic, olive oil and wine vinegar in a bowl. Season with salt, pepper, and red pepper flakes (optional). Refrigerate this sauce for at least 30 minutes.
Cook the pasta in abundant boiling water. When the pasta is nearly al dente, tear or shred basil leaves and add to the sauce.
When the pasta is just done, drain it, and mix with chilled sauce. Serve immediately.
This next recipe is another favorite although my mother always used croutons or just tore the stale bread slices into small pieces. The cooking aroma still reminds me of fresh trout. Of course I especially like this served with fish and cornbread.