By Meryl Feinstein
When tomatoes are at their peak — and it’s too hot to turn on the oven — this simple, no-cook sauce from my cookbook “Pasta Every Day” is what I come back to time and again. It’s often called pomodoro crudo and served with very thin spaghetti, though you’ll find many variations, including those with onions, capers, olives and local cheese.
In that spirit, don’t hesitate to make this your own.
You can use any flavorful tomato here, from heirloom to plum to cherry. Remove the skins and seeds of the larger varieties if you’d like, or keep it rustic and leave them intact (I prefer the latter).
The pasta will soak up the garlicky tomato juices over time, meaning it makes for great (dare I say better?) leftovers and picnic fare.
No-Cook Tomato & Basil Sauce
Serves 4 (enough for about 22 ounces of fresh pasta or 16
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