Besides making gazpacho, Jim whipped up this quick cold sauce for pasta last Saturday. Served over either warm or room temperature pasta, it uses fresh tomatoes, basil, garlic, & olive oil.
In a food processor, gently pulse together the tomatoes, fresh basil, & minced garlic. He didn’t really measure; probably used about 6 tomatoes, 2 cloves garlic, & 1/4 C basil. The recipe I think called for 2 tbsp of olive oil, but he ended up using only 1/2 tbsp. Just eyeball it. You don’t want it too dry or too wet with oil, just enough moisture to mix into a nice chunky sauce for the pasta.
Cook any kind of pasta; we used fusilli. Delightful!