With its light taste and texture, this sauce is best paired with slender strands, such as cappellini, spaghetti, or linguine; to serve, toss sauce with freshly boiled and drained pasta, adding a generous handful of fresh basil leaves, torn into pieces. And keep in mind that although the sauce is extremely easy, it does need an hour or two to allow the flavors to meld, so plan accordingly.
Recipe information
Yield
Makes about 5 cups (enough for 1 pound of pasta)
Ingredients
8 medium tomatoes (about 2 pounds total), coarsely chopped
4 garlic cloves, crushed and peeled (page 33)
2 teaspoons coarsely chopped fresh oregano leaves (from 4 sprigs)
1/2 cup loosely packed fresh flat-leaf parsley, coarsely chopped (1/4 cup)
Coarse salt and freshly ground pepper
2/3 cup best-quality extra-virgin olive oil
Preparation
Toss together tomatoes, garlic, oregano, and parsley; season with salt and pepper. Pour in olive oil, then toss to combine. Cover and let stand at room temperature for 1 to 2 hours to allow flavors to blend.
Reprinted with permission from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart. Copyright Ā© 2008 by Martha Stewart. Published by Crown Publishing. All Rights Reserved.
Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.
