This is a room temperature sauce that warms when tossed with very hot pasta. It’s quick dish and perfect for a hot weather meal.
Recipe: SUMMERTIME PASTA WITH A RAW TOMATO AND OLIVE OIL SAUCE
2 pounds ripe tomatoes, peeled, seeded and chopped
4 garlic cloves, chopped or very thinly sliced
1/2 teaspoon crushed red chile pepper (optional)
1/3 cup pluse 2 tablespoons chopped fresh basil
1/2 cup extra virgin olive oil
1 pound spaghetti
Combine the tomatoes, garlic, a teaspoon or so of salt, the chile pepper, if using, 1/3 cup of the basil, and the oil in a large bowl. Cover and set aside at room temperature to marinate for several hours. If you must refrigerate the sauce at any point, be sure to give it plenty of time to come back to room temperature before serving it.
When ready to serve, bring 5 to 6 quarts water to a rolling boil in a pasta pot. Add salt, and when it comes back to a boil, simply add the pasta, cook, drain, turn into a heated serving bowl, and immediately toss with the sauce. Garnish with the remaining 2 tablespoons basil and serve immediately. Makes 4 to 6 servings.
1 1/2-pounds fresh fish fillets (fresh shrimp or scallops also work)
1 cup combined citrus juices (lemon, lime, grapefruit, orange)
3/4 cup fruity extra virgin olive oil
1/3 cup finely chopped cilantro
1 small red onion, minced
1 ripe red tomato, peeled, seeded, and chopped
2 small fresh jalapeño or Serrano chiles, seeded and minced
Lemon wedges, for serving
Cover the fish fillets with the citrus juice in a bowl.
Cover the bowl with plastic wrap and refrigerate for at least 6 hours, or overnight.
Drain the fish and arrange on a serving platter.
Mix together the oil, cilantro, onion, tomato and chiles and spoon over the fish.
Cover once more and set aside until ready to serve.
Before serving, taste a small piece of fish.
You probably will not need to add more acid since the citrus flavors will have penetrated the fish, but serve it with lemon wedges (or limes) in case someone wants to add more.
Makes 8 servings as a first course.
Recipes Source: “Virgin Territory: Exploring the World of Olive Oil” by Nancy Harmon Jenkins.2 Summertime Recipes with Extra Virgin Olive Oil,