No cook tomato sauce & pasta

I admit I enjoy my sauces warm, but this recipe sounded so easy I couldn't pass it up.  I always joke that I could never be a raw foodist, because I love gooey cheese and warm comfort food.

This recipe is very tomatoey!  I found this recipe in my latest issue of Food & Wine.  I actually didn't make any changes except I used whole wheat fettucine rather than the penne used in the magazine.

And I love that I was able to just go outside and take basil from my garden. I have 100s of unripe, green tomatoes, I can't wait until they are ready to eat!

16 oz pasta (I used fettucine, the recipe called for penne)
2 medium tomatoes, diced
4 oil-packed sun-dried tomatoes
2 T tomato paste
4 large basil leaves
1 garlic clove
1/3 C extra-virgin olive oil

1. In a large pot of boiling salted water, cook the penne until al dente

2, In a blender, puree the diced tomatoes, tomato paste, basil, garlic and olive oil. Pour the sauce into a large bowl and season with salt and pepper.

3. Drain the pasta, add it to the sauce and toss well to coat. Serve piping hot.

Tonight, I am going to attempt roasted beet salad (from my friend's garden with goat cheese on arugula.