This recipe comes straight out of my Italian family’s summer recipe canon. It requires a little forethought but comes together quickly.
(Serves 4)
Ingredients:
1.5 pounds ripe tomatoes, chopped small
1 large clove garlic, very thinly sliced
1 large handful of fresh basil leaves, big leaves torn
1/4 cup olive oil
1/2 teaspoon kosher salt
Pinch of red pepper flakes
1 pound dry penne or rigatoni
2/3 + 1/3 cup cup finely grated parmesan
Method: About 6 to 24 hours before you plan to serve the pasta, combine all the ingredients except the pasta and the parmesan in a large bowl, cover and refrigerate. Before serving, cook the pasta in generously salted water according to package directions for al dente texture. Rinse in cold water until the noodles are cool to the touch. Mix with the tomato sauce and refrigerate for 10 to 15 minutes before serving. Stir in 2/3 cups parmesan. Serve with additional parmesan.
Originally published as part of “Your guide to a not-boring summer salmon dinner in four quick, easy recipes” on Substack.