Tag Archives: summer pasta recipe

No-Cook Tomato Sauce Pasta For The Scorching Days of Summer

Beat the heat with this fresh, no-cook tomato sauce with basil and mozzarella over pasta.
Beat the heat with this fresh, no-cook tomato sauce with basil and mozzarella over pasta.

When it’s way too hot to contemplate cooking most anything, and your gardening-goddess friend Annie gifts you a bushel of home-grown tomatoes, what do you do?

You make “No-Cook Tomato Sauce Pasta.” And thank the stars that you did.

This recipe comes from Bon Appetit magazine. But I tweaked it a little by making enough sauce to coat not 12 ounces of spaghetti, but 1 pound, so it can serve four easily. I also added in a generous handful of diced whole-milk mozzarella to go with all the fresh, torn basil leaves.

Thanks to my friend Annie with the super green thumb.
Thanks to my friend Annie with the super green thumb.

The result is a fresh, bright tasting pasta that comes together in a cinch and tastes every bit like a Caprese salad with noodles.

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Summer’s All Right With Beach House Pasta with Shrimp & Grilled Limes

A load of grilled shrimp accent this easy pasta dish.

A load of grilled shrimp accent this easy pasta dish.

 

Even if you don’t have a beach house — yeah, that would be me, too — you’ll find yourself kicking back with pleasure when you dig into this dish.

“Beach House Pasta with Shrimp and Grilled Limes” is from the new cookbook, “Food52 Any Night Grilling” (Ten Speed Press), of which I received a review copy. It’s by Austin cookbook author Paula Disbrowe and the Food52 team.

As the name implies, the book includes 60 grilling recipes easy enough to make any night of the week. There’s a primer on gas versus charcoal, basic information on setting up your grill, and judging its heat.

Enjoy everything from “Crispy Greek Pies with Dandelion & Feta” and “Grilled Branzino with Thai Basil Butter” to “Smoky Tomato & Red Lentil Soup” to “Tipsy Chicken with Smoky Pan Drippings.”

Food52AnyNightGrilling

With this shrimp pasta, I know what you’re thinking: Why start up the grill just for cooking some shrimp and a few limes when making pasta?

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