Ok, so it’s quite a claim, but really, there is nothing quite like an uncooked tomato-basil sauce made in August or September (here in New England) when tomatoes are at their peak. I know this is not a new recipe idea; these sauces have been around for decades, but sometimes we forget how good our old favorites are because they get lost among the trendier renditions that currently intrigue us.

What could be better on a hot day than a sauce that requires no cooking yet has as seductive a flavor as you can get out of perfectly ripe tomatoes and basil? All you need to do is chop up a large amount of tomatoes, basil, parsley, and garlic and let them stew together in a bowl with olive oil and garlic. When you are ready to eat, cook some pasta al dente – I prefer something long like spaghettini or linguine, but any kind will work – then toss it in the sauce. A  handful of grated Parmesan then gets mixed in, and you are ready to enjoy one of the best concoctions ever. I often include diced Brie in the sauce instead of the Parmesan, and it is fabulous.That idea came from the Silver Palate cookbook.

Here are the proportions I use. I like to mix all kinds of tomatoes; the only requirement is that they be perfectly ripe and in season.

Serves 4

3 large ripe tomatoes,cored and diced
3 garlic cloves, put through a press
1 cup shredded basil
1/2 cup chopped parsley
1/2 cup olive oil
1/4 teaspoon dried red pepper flakes
1/2 teaspoon salt
Freshly ground pepper to taste
1 pound spaghettini or linguine
1/2 cup grated Parmesan cheese

In a large bowl combine everything except the pasta and Parmesan cheese.  This can marinate at room temperature for up to 2 hours.

Cook the pasta until al dente.  Drain well and mix into the sauce.  Sprinkle on the cheese and toss well.