That’s right – basil and tomato sauce, not tomato sauce with basil.
I grew basil last year in my first very-own herb garden and found myself with an abundance of it at times. Oh, pesto was made, I assure you! Insalata Caprese was served on the side of every meal and more and more basil started finding its way into other dishes.
Warning – if you don’t like the strength of basil in a traditional pesto, this sauce might not be for you.
Basil and Tomato Pasta Sauce
2 lbs tomatoes
2 cups fresh basil, chopped
6 Tbsp olive oil
1 clove garlic, minced
3/4 tsp salt
A few grinds black pepper
Blanch, peel, and cut the tomatoes in half. Squeeze them over a bowl and use your fingers or a spoon to remove the seeds (they’ll come out easier if you’re squeezing). Chop the tomatoes into small chunks.
Heat the olive oil in a pan over medium heat and saute the garlic for about 1-2 minutes (just long enough to get the flavor out, not enough to brown the garlic).
Pour the mixture over hot drained pasta. Add remaining ingredients to pasta and toss & serve!