It is currently a springy 81°F and Zach has decided that it is too warm to turn on the stove in the house. We ate a grilled chicken salad last night, and tonight we are grilling some Jamaican Jerk chicken wings on the patio. If you feel the same way as Zach about turning on the stove for extended periods on a hot day, today's recipe is just for you! This no-cook tomato pasta sauce is simple, flavorful, and makes use of the freshest ingredients. The only time you need to turn on your stove, is to cook your pasta for 7-9 minutes!
(recipe adapted from chow.com)
1lb cherry tomatoes, quartered (buy organic! cherry tomatoes are on the "Dirty 15" list)
1/4 cup olive oil
2 garlic cloves, minced finely
2 tbsp Italian flat leaf parsley, finely chopped
1 tbsp fresh oregano, finely chopped
1/2 tsp salt (or to taste)
ground black pepper
3/4 cup feta cheese
1/4 cup freshly grated parmesan cheese
In a large glass bowl, combine tomatoes, oil, garlic, parsley, oregano, salt and pepper.
Let sit at room temperature to allow the flavors to meld, 30 mins to 1 hour.
Cook pasta until al dente. Reserve 1/2 cup of cooking water, then drain.
Add hot pasta to the tomato sauce mixture, then add reserved pasta water, feta cheese, parmesan, and toss until evenly combined.
Serve immediately or at room temperature.
* your leftovers will keep getting tastier!
p.s. next week we'll share a recipe for delicious sun-dried tomato turkey meatballs that will go great with this! stay tuned!