Linguine With Sun-Cooked Sauce |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 6 |
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Take advantage of your garden and the hot summer sun - let them make dinner. ;-) The extended cook time is really the time it takes Old Sol to _cook_ the sauce. You can be weeding the aforementioned garden while this happens; or taking a nap. I know what I'll choose. Ingredients:
2 lbs ripe tomatoes |
1/2 cup finely chopped red onion |
2 garlic cloves, finely minced (optional) |
2 tablespoons fresh basil leaves, torn into small pieces |
2 tablespoons fresh parsley, minced |
1 tablespoon fresh oregano, minced |
1/4 teaspoon pepper |
1/4 teaspoon salt |
2 tablespoons olive oil |
16 ounces linguine |
parmesan cheese, to taste |
Directions:
1. Cut tomatoes in half and gently squeeze to extract seeds. Chop tomatoes into 1/2-inch pieces.
2. In a large bowl, combine tomatoes, red onion, garlic (if using), basil, parsley, oregano,olive oil, salt and pepper. Stir lightly to mix.
3. Cover bowl with a single layer of cheesecloth or a fine-mesh screen and place either outdoors in the sun or in a sunny window indoors, to marinate 4 to 5 hours.
4. Cook pasta according to package directions. Drain pasta and pour into the bowl with the sauce.
5. Toss together and serve immediately. Pass the parmesan.
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