Pasta With Fresh Tomato Sauce

When tomatoes are at their peak in the summer, we love to make a quick, uncooked tomato sauce for pasta that lets the flavor of the tomatoes really shine. It's super simple and quick to put together. Pasta with fresh tomatoes is a true taste of the season, much like tomato salad, gazpacho, or a tomato sandwich made with white bread and mayo.

To make the sauce, all you need to do is chop up the tomatoes, garlic, basil, and parsley and combine them in a bowl with olive oil (or use the food processor if you prefer). The only cooking required is for the pasta, so make it easy on yourself and choose a thin noodle like spaghettini that cooks fast. Drain the pasta, toss it with the sauce, and a luscious vegetarian dinner is ready.

The Right Way to Store Tomatoes

If you're refrigerating your tomatoes, you're missing out. This pasta with fresh tomatoes recipe calls for tomatoes that have not been refrigerated. The reason? Chilling the fruits dulls their flavor. Tomatoes contain an enzyme that reacts to cold temperatures, causing the cell membranes to break down; this leaves you with a piece of fruit that's mushy and mealy. Stop keeping tomatoes in the crisper drawer and you'll notice a difference. Plus, if you store them on the counter, they may perfume your kitchen with their distinctive aroma. Keep them in a bowl, sit them on a plate, or turn them into a centerpiece on your table if counterspace is short.

There's one exception to this rule: If you have ripe tomatoes, like big, juicy heirlooms, that are almost ready to burst, refrigerate them if you're not able to use them straight away. Otherwise, keep tomatoes out of the fridge.