ed and i are at the beach with his family this week and, well, cooking for ten plus people (kids too!) is quite the task. of course everyone pitches in, but more so it's the lack of dishes that can happily and easily serve a crowd. besides the usual burger and hot dog specialty, pasta with fresh tomato sauce will likely make the cut.
i used a blender to puree the tomatoes as opposed to a food processor which resulted in a soupier sauce than some might prefer. choose your kitchen appliance accordingly.
the key to this recipe is obviously fresh ripe tomatoes. since beefsteak tomatoes don't always have a ton of flavor, i used a handful of baby heirlooms as well. just be sure to choose mostly red tomatoes. i love heirlooms as much as the next, but a dirty brown tomato sauce is not what you're going for.
orrecchiette with fresh tomato sauce
1 box of orecchiette (or whatever pasta shape you prefer)
3-5 ripe beefsteak tomatoes, quartered
2 tbsp good extra virgin olive oil
1 clove garlic, chopped
handful of fresh basil
salt and pepper
grated parmesan reggiano
1. cook pasta according to package directions. reserve a bit of pasta water. drain and set aside.
2. in a blender or food processor, puree the tomatoes, olive oil, garlic, salt, pepper, and fresh basil. pour over the hot pasta and toss. add a splash of pasta water if it gets a bit gloopy.
3. serve with a few sprigs of fresh basil and heaping spoonfuls of parmesan.
ps: if you (or the kids) aren't crazy about the raw tomato taste, pour the sauce in a saucepan and cook until it comes to a boil. simmer over low heat for as long as you can stand, and maybe add a splash of red wine while you're at it.
recipe slightly adapted from real simple.