Pasta with Uncooked Fresh Tomato Vinaigrette

Pasta with Uncooked Fresh Tomato Vinaigrette Recipe - Italy

Region / culture: Italy | Preparation time: 10 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Pasta with Uncooked Fresh Tomato Vinaigrette is a light and refreshing dish that is perfect for a summer meal. The combination of fresh tomatoes, olive oil, lemon juice, and herbs creates a flavorful vinaigrette that pairs perfectly with the pasta.

History

This recipe is inspired by traditional Italian pasta dishes that often feature fresh tomatoes and herbs. The use of uncooked tomatoes in the vinaigrette adds a bright and fresh flavor to the dish.

Ingredients

1.75 lb (794 g) firm, vine-ripened tomatoes, peeled, cored, halved, seeded, and cut into 0.5-inch pieces
3 tbsp olive oil
3 tbsp lemon juice
1.5 tbsp fresh basil leaves, shredded
1.5 tbsp chopped fresh parsley
freshly ground white pepper
cooked pasta

How to prepare

In a mixing bowl, combine the tomatoes, oil, lemon juice, basil, and parsley.
Season with white pepper to taste and let the mixture sit uncovered at room temperature for 20 to 30 minutes.
Toss the mixture with the cooked pasta immediately after draining the pasta.

Variations

Add diced mozzarella cheese or grilled chicken for added protein.
Mix in some olives or capers for a briny flavor.
Use different herbs such as oregano or thyme for a different flavor profile.

Cooking Tips & Tricks

Be sure to use firm, vine-ripened tomatoes for the best flavor and texture.

- Letting the tomato vinaigrette sit at room temperature allows the flavors to meld together.

- Toss the vinaigrette with the cooked pasta immediately after draining to ensure the pasta absorbs the flavors.

Serving Suggestions

Serve the Pasta with Uncooked Fresh Tomato Vinaigrette with a side salad or crusty bread for a complete meal.

Cooking Techniques

The key cooking technique for this recipe is to let the tomato vinaigrette sit at room temperature before tossing it with the cooked pasta.

Ingredient Substitutions

You can use cherry tomatoes or heirloom tomatoes in place of vine-ripened tomatoes.

- Substitute red wine vinegar for the lemon juice if desired.

Make Ahead Tips

You can prepare the tomato vinaigrette ahead of time and refrigerate it until ready to toss with the cooked pasta.

Presentation Ideas

Garnish the Pasta with Uncooked Fresh Tomato Vinaigrette with additional fresh herbs or a sprinkle of Parmesan cheese for a beautiful presentation.

Pairing Recommendations

This dish pairs well with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

Calories: 280 per serving

Carbohydrates

Carbohydrates: 38g per serving

Fats

Total Fat: 11g per serving

Saturated Fat: 1.5g per serving

Proteins

Protein: 5g per serving

Vitamins and minerals

This dish is rich in Vitamin C and Vitamin A from the tomatoes and herbs.

Alergens

This recipe is gluten-free and dairy-free.

Summary

This dish is a good source of carbohydrates, healthy fats, and vitamins. It is a light and nutritious meal option.

Summary

Pasta with Uncooked Fresh Tomato Vinaigrette is a simple yet flavorful dish that is perfect for a light and refreshing meal. The combination of fresh tomatoes, herbs, and olive oil creates a delicious vinaigrette that pairs perfectly with the pasta. Enjoy this dish as a main course or as a side dish at your next meal.

How did I get this recipe?

The first time I saw this recipe, it left a lasting impression on me. It was a warm summer day, and I was visiting my friend Maria's house for lunch. As soon as I walked into her kitchen, I was hit with the most incredible aroma of fresh tomatoes, garlic, and basil. Maria was bustling around the kitchen, chopping and mixing ingredients with ease and grace.

I watched in awe as she tossed together the most beautiful pasta dish I had ever seen. The colors were vibrant and the smell was intoxicating. I couldn't wait to taste it. As we sat down to eat, Maria told me the story behind the recipe.

She had learned it from her grandmother, who had passed it down to her mother, who had then passed it down to her. It was a family favorite, and Maria was proud to continue the tradition.

The key to this recipe, Maria explained, was in the freshness of the ingredients. The tomatoes had to be perfectly ripe and juicy, the garlic had to be fragrant, and the basil had to be picked straight from the garden. There was no room for shortcuts or substitutions.

As I took my first bite, I understood why. The flavors were incredible. The tomatoes were sweet and tangy, the garlic added a depth of flavor, and the basil gave it a fresh, herby kick. The vinaigrette was light and refreshing, coating the pasta perfectly.

I knew I had to learn how to make this dish myself. Maria graciously shared the recipe with me, and I made a mental note to recreate it as soon as I got home.

When I finally made the pasta with uncooked fresh tomato vinaigrette in my own kitchen, I was transported back to that sunny day at Maria's house. The smell of the tomatoes and garlic filled the air, and I could almost hear Maria's laughter as we sat down to eat.

I knew that this recipe would become a staple in my own repertoire, just as it had been in Maria's family for generations. It was a dish that brought people together, that celebrated the bounty of the summer harvest, and that honored the traditions of the past.

As I shared the recipe with my own family and friends, I felt a sense of pride and connection to those who had come before me. Cooking was more than just a way to nourish our bodies – it was a way to nourish our souls, to connect with those we loved, and to honor the traditions that shaped us.

And so, every time I make pasta with uncooked fresh tomato vinaigrette, I think of Maria and her family. I think of the laughter and the love that filled that kitchen on that warm summer day. And I am grateful for the gift of this recipe, passed down through generations, that connects us all in a shared love of good food and good company.