Fusilli with Summer Tomato Sauce
For this light, uncooked sauce, you must have perfectly ripe tomatoes. Be sure they're at room temperature, too, not cold. In fact, tomatoes shouldn't be refrigerated at all; chilling permanently reduces their flavor.Plus: More Pasta Recipes and TipsRecipe from: Quick From Scratch Pasta Cookbook
Fresh Tomatoes We use plenty of canned tomatoes with pasta, but for this raw sauce, fresh, lusciously ripe specimens are essential. Take advantage of the abundant crop in August and September. If you live in an area with a farmers' market, or have a garden of your own, experiment with different types—red, yellow, orange, heirloom. Each of these has a unique flavor.
Look for a simple, slightly acidic red wine to pair with the acidity of the tomatoes. Chianti and Dolcetto, both from Italy, are good bets.