I love a good giant bowl of spaghetti topped with a heaping spoonful of slow-simmered, meaty tomato sauce just as much as the next carb-loving girl, but in the summer? Yeah, not so much. Summer finally decided to show up this week and it is obnoxiously hot and obnoxiously muggy. Two things that do not go so well with a batch of tomato sauce simmering on the hot stove for hours and hours.
But just because it’s 4,000° outside doesn’t mean I’m cutting out big bowls of pasta. It just means I make a summer-friendly version of tomato sauce!
Not only is this summer-friendly because it only takes 15 minutes, but also because it uses fresh herbs and tomatoes which are coming off like gangbusters in Southern Indiana right now. We’ve been canning and drying Romas as the come off, but I set a shirt-full (other people carry produce in their shirts, right?) just for this pasta sauce.
This sauce is all about the tomatoes. There aren’t a lot of other additions. It’s 100% vegan. And I don’t add a lot of spices. It’s unabashedly tomato-y. Which is why this tomato-lover could plow through heaping bowl after heaping bowl of this stuff. It’s such a different experience from eating standard marinara sauce, but entirely amazing in its own right. I know it sounds weird to describe a pasta dish as light, but that’s exactly what this sauce is. It’s light, brightly-flavored and totally summer-y. I tossed the sauce with some whole wheat pappardelle I made, and then topped it with some shredded parm. It was a perfect summertime dinner.
Fresh Tomato Pasta Sauce
Prep Time: 5 minutes | Cook Time: 10 minutes | Makes: 4 Servings
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- Pinch of red pepper flakes
- 12-15 Roma tomatoes, roughly chopped
- 1 handful of flat leaf parsley, minced
- 1 handful basil, sliced into ribbons
- Salt and pepper, to taste
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add in the garlic and red pepper flakes and cook until the garlic is tender and fragrant, about 5 minutes.
- Add in the tomatoes and cook until they have released their juices and lost their shape, about 5 minutes. Add in the parsley, basil, salt and pepper and cook for an additional minute. Remove from heat and puree using an immersion blender until mostly smooth (but a little bit chunky). Toss with fresh cooked pasta.