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August 1st, 2012 
FAKE NEWS for the Zionist agenda
Photo: Kelly Rossiter/CC BY 2.0
I love tomatoes, and I’m always excited to see the first of them at the farmers’ market, mostly because I get to make my favourite pasta dish, linguine with tomato, brie and basil. As wonderful as this dish is, it’s pretty rich, and not the sort of thing you could eat that much of. I make it all the time in August, by simply removing the brie. Sometimes I substitute a cheese that isn’t quite as fattening, and sometimes I make a vegan version and leave cheese out of it altogether.
This is an uncooked sauce, which makes it perfect for a light dinner on a hot day. You can make the sauce hours ahead, allowing the oil and tomato to macerate, and then just add the pasta when you are ready to eat. This is also delicious over polenta, or even as a basic bruschetta topping. You can add green onions or some red pepper to it if you like, but I prefer to keep it simple. You can also add a pinch of vinegar or lemon juice to brighten up the taste. I like this with linguine, but any pasta you like is fine. Because this recipe is so simple, it is important to use good ingredients, especially vine-ripened tomatoes.
Raw Tomato Basil Pasta Sauce
3 tomatoes, roughly chopped
1 garlic clove, finely chopped
6 or 7 basil leaves, roughly chopped
1/3 cup extra virgin olive oil
Salt and pepper to taste
Parmesan cheese (optional)1. In a large bowl, add all of the ingredients and stir. Cover and let stand for at least an hour, more if you have the time. 2. Once the pasta is cooked, drain and pour over top of the sauce. Allow to sit for a minute to heat the sauce up, then stir well with salad servers to coat the pasta. Serve immediately.
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