Inspired by the fresh ingredients from Sardinia—often grown and picked in the gardens found in local back- yards—the simple, delicious balance of tomatoes and seasonings in this recipe is my own creation. I love to whip it up in late summer, when the basil and tomatoes in my own garden are perfectly ripe.
3 to 4 cups water
4 tomatoes (Roma will work well here)
1 clove garlic
1⁄4 red onion, minced
1⁄4 cup extra-virgin olive oil
1⁄2 cup finely chopped fresh basil
1 pound angel hair or capellini pasta
Red pepper flakes (optional)
Salt and pepper (optional)
Bring water to a boil in a medium soup pot.
Add tomatoes to water to parboil. Remove after 1 minute.
When cool enough to handle, remove skins from the tomatoes and coarsely chop.
In a large mixing bowl, combine the tomatoes, garlic, onion, olive oil, and basil.
Let sit for 10-20 minutes so the flavors combine.
While the fresh tomato sauce is marinating, cook pasta according to package directions.
Drain pasta, then immediately toss with fresh tomato sauce.
Season with red pepper flakes, salt, and pepper to taste before serving.
The Blue Zones Kitchen fuses scientific reporting, National Geographic photography and 100 recipes that may help you live to 100. The Blue Zones’ food tradition is going the way of the dodo bird, thanks to the encroachment of the American Food Culture.
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