This morning my yard looked like this when I went out to check on the chickens.
I have a real motivation problem when the weather is this gorgeous, especially after a week of nonstop rain. The idea of doing anything other than lounging on a blanket with a tall, frosty glass of iced tea and a good book felt almost sinful. Chores kept calling: “You know, that pile of laundry won’t shrink itself.” “Hey! The sink is full of dishes.” “I am your living room and I will NOT be ignored!” I emailed the picture of my yard to my dad and told myself I’d tackle the chores later. He promptly replied,
“Enjoy it while u can…… lot’s o rain coming from this direction and COLDDDDDDDDDDDDDDDD. We enjoyed it while it was here but like any good guest…it left before we got used to it…”
Never let it be said I can’t take a hint. My conscience had an excused absence, courtesy of my dad. The dirt will be patient and stick around until I’m done relaxing.
Some things are no-brainers: taking advantage of a beautiful day after a rainy week, and making No-Cook Fresh Pasta Sauce. It’s an unglamorous name for one of the best seasonal sauces I’ve ever tasted and a staple in our house. True to its name, this sauce requires no cooking. Its flavor is incredible. The ingredient list is short—tomatoes, garlic, parsley, basil, olive oil, salt, and pepper—but the combination is perfectly balanced and delivers unbeatable summer taste. It proves that uncomplicated food is often the best.
Another charm is that the ingredients are readily available at roadside stands, farmers’ markets, or small grocery stores throughout the season.
It’s easy, delicious, and inexpensive. It can be lunch or dinner, a vegetarian main, a side dish, or a midnight snack. What are you waiting for?
One word of caution: arm yourself with a fresh loaf of crusty bread. Without it, you’ll be tempted to lick the plate to get every last drop of garlic- and herb-infused olive oil. Seriously.
No-Cook Fresh Pasta Sauce
Recipe courtesy, many years ago, of Val.If fresh basil or parsley are scarce, substitute other mild fresh herbs like chervil or chives. Use a light hand with oregano, thyme, or rosemary, as they can easily overpower the other flavors.
Ingredients:
- 1 pound ripe plum tomatoes
- 1/2 cup extra virgin olive oil
- 7 fresh basil leaves
- 1/4 cup packed fresh parsley, chopped
- 2 cloves (or more) garlic, peeled
- Kosher or sea salt and pepper to taste
Later, prior to serving:
- 1 pound hot pasta, cooked and drained according to package directions
Trim a thin disc off the stem end of each tomato.
Stand each tomato cut-side down and slice it in half. Use the tip of a teaspoon or your fingers to remove seeds and pulp from the halves. When finished, they should be clean and ready to dice.
Slice the tomatoes into long thin strips, then turn the strips 90 degrees and cut across to dice them into small cubes.
Transfer the diced tomatoes to a medium mixing bowl or a container with a tight-fitting lid. Place the parsley on your cutting board and top it with the peeled garlic cloves.
Sprinkle lightly with about 1/2 teaspoon of salt, then lay the basil leaves on top. The salt helps break down the garlic and herbs as you chop, so don’t skip it. Chop everything finely and add the herbs to the tomatoes.
Add additional salt and pepper to taste. Don’t skip the salt—it helps pull moisture from the ingredients and marry the flavors.
Now pour the olive oil over the mixture and toss gently, as you would handle something delicate.
This is a beautiful thing.
Cover tightly and leave at room temperature for several hours or refrigerate for at least two hours (or up to two days) to allow the flavors to meld.
To finish the dish, spoon the sauce into the bottom of a large serving bowl. Add the hot, drained pasta directly on top of the sauce—using hot pasta is important because the heat helps soften the raw garlic and brings everything together.
Toss gently to coat the pasta with the sauce.
Serve hot or at room temperature.
Grated cheese is optional; this sauce is flavorful enough on its own and doesn’t need cheese, though you’re welcome to add it if you prefer.