This no-cook tomato sauce is rocking my world!

Francis Lam’s 5-Minute Summer Tomato Pasta Recipe

Thank you, Francis Lam, for revolutionizing my idea of tomato “sauce” in the summertime.

One less burner going…one less pot to wash…so perfect for this season. It’s a lycopene bonanza.

We made it for the second time this week last night. I used some heirloom tomatoes, which made it even more divine, plus fresh basil as part of the greens layer, and about 1/4 cup of pignole nuts, rough-chopped and mixed in at the end. Instead of letting the pasta sit on top of the whole deal for 2 minutes, I upped it to five minutes. And kind of chopped up the pasta (DeBoles Spaghetti made with Jerusalem Artichoke Flour) a bit so that I could mix it more evenly.

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on Friday, August 6th, 2010 at 8:14 am and is filed under the flavor.
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