Recipe: Angry Sicilian Pasta (with fresh no-cook tomato sauce)

ANGRY SICILIAN PASTA
"What's so angry about this summery pasta? A touch of crushed red pepper fires it up, "enraging" the combination of herbs, tomatoes, and cheese tossed with bow tie pasta. I can't imagine a more appealing dish for a warm summer night."



2 large ripe tomatoes, chopped
1/2 cup shredded fresh basil
1/4 cup capers, rinsed and patted dry
1/4 cup chopped fresh spearmint
2 tablespoons chopped fresh oregano
1 garlic clove, grated* or minced
1/4 teaspoon crushed red pepper
1/3 cup extra virgin olive oil
Salt
1 pound bow tie pasta, uncooked
1/2 cup freshly grated Pecorino Romano

In a large serving bowl, toss together the tomatoes, basil, capers, mint, oregano, garlic, red pepper, and olive oil. Season to taste with salt. (The sauce can be made up to 1 hour ahead of time. Cover and let stand at room temperature.)

Meanwhile, bring a large pot of salted water to a boil. Add the pasta, stir well, and cook, stirring frequently, until al dente. Scoop out some of the cooking water and reserve. Drain the pasta.

Add the pasta to the bowl with the tomatoes, with a little of the reserved cooking water if needed, and toss well. Add the cheese and toss again.

Serve hot or warm.

*Grating garlic on a Microplane is easier and faster than chopping it, and the even texture that results allows it to blend in better with the other ingredients. And a Microplane is a lot easier to clean than a garlic press.

Makes 6 servings
Source: The Italian Vegetable Cookbook by Michele Scicolone