Cooking with Blobby

This is a variation on another pasta I do regularly, but the "sauce" is considered cold. In honesty, my other sauce is cold too, except for the heated up olive oil to cook the garlic. 

Allegedly, this is being billed as "summer cooking".  Whatevs!

There is a little variation between this and my normal version, which I'll point out as we go along.....though this one won't be long. 

To start off with, I'm giving the half recipe here, which is what I did. Kind of. 

I had to, as the original called for 4 cups of sliced cherry tomatoes, and honestly, I wasn't sure what that looked like, but what you see there turns out to be one cup per package, so............half.

Ingredient

2 Cups of Diced Tomatoes (Cherry or Grape)

2 to 3cloves of minced garlic

1/2 tablespoon of Kosher salt 

1 cup of fresh basil (for full it was 1 cup, even though I cut other stuff in half, I kept this all in)

1 tablespoon of olive oil (optional)  (optional?? Fuck that. I added 2T)

1/2 box of cooked spaghetti or pasta of your choice (I used a half lb of penne)

Parmesan Cheese for the topping

Let it be known I also used ground pepper and red pepper flakes. 

Instructions

Add sliced tomatoes, chopped basil, salt, oil, pepper, red pepper flakes. Use your clean hands to squeeze this to help release the juices in the tomato.  

Set it aside to meld together

Cook pasta. I didn't take an pics of that. 

Add everything from bowl A into your drained pasta - off heat, and stir. mix

This is it.  Period. 

Add parm (natch!) and fresh basil if you'd like. 

710 liked it. I did not. Even though I cut way way way back on the salt, it tasted very salty to me. Salt on the tomatoes, in the pasta water, and parm is salty. It was too much for me. 

710 didn't notice it at all. Maybe I have some kind of sodium issue going on, I dunno. I think this would have been great if I even cut the salt back another 50%. 

It's an easy recipe. It's quick. Boiling water takes the majority of the time. But yeah - less salt.