Things have been a little hectic around Chez Besotted lately, but the brisk Fall air, ushering in the change of seasons has me very excited for some of my cold weather favorites – chicken stock and soup, pies, and scones, and braised meats.

But, there’s still just enough summer left in the air for a de-constructed Summer tomato sauce, made with farm-fresh tomatoes. This is a no-cook, light and easy week-night dinner (unless you count cooking the pasta) that really capitalizes on the flavor and brightness of local tomatoes.

Aside from the pasta, the only other cooking involved is done by the vinegar in the sauce. This is one of my favorite tricks for keeping flavors really light and fresh, but still ‘cooking’ out the face-puckering bite of things like garlic, onions, and ginger. Any acid – vinegar, lemon, lime, and orange juice – ‘cook’ the items that they are marinading, including meats, herbs, and vegetables. It’s the same principle used in ceviche, any salad dressings that you’ve made that use raw garlic, and even the green beans in mustard vinaigrette recipe.

There’s no heat involved, but the acid breaks down the food in the same way that heat would, easing and mellowing the flavor, and it does it beautifully here. Enjoy!*

*Obviously, it goes without saying that this method would not be used to ‘cook’ food to kill bacteria and should only be used on foods that could otherwise be eaten raw.

Click here for a printable version of the recipe

Linguine with Summer Tomato Sauce, Serves 4

Prep Time: 15 Minutes

Total Time: 15 Minutes

Ingredients:

1lb. Linguine

2 Tbls. Olive Oil

4 Medium-Sized Tomatoes, roughly chopped into cubes

½ Cup Parsley, chopped

½ Cup Basil, chopped

4 Cloves Garlic, chopped

1 ½ Tbls. White Wine Vinegar

½ Cup Extra-Virgin Olive Oil

Salt & Pepper, to taste

Preparation:

Set a pot of water to boil, seasoned with salt and 2 Tbls. olive oil, for the pasta.

In the mean time, place the chopped tomatoes, parsley, basil, and garlic in a large bowl, and mix together.

Pour the vinegar on top and mix well. Allow to sit for 5-10 minutes, or until the pasta is nearly done cooking.

Cook the pasta in the boiling water according to the packages instructions.

Just before the pasta is done cooking, whisk the extra-virgin olive oil into the tomato mixture and season with salt and pepper to taste.

Once the pasta is done cooking, drain and add to the tomato mixture, mixing well. Divide among four plates, serve, and enjoy!