Rigatoni with Absolutely No Raw Tomatoes

I can't keep it to myself any longer. The world needs to know about the fella's deep dark secret so I don't have to be alone with the knowledge.

He's a raw tomato hater.

There that's out. My parents thoroughly approve of him and so do I as he is rather nifty and near perfect. But when I confessed this bit of knowledge to my mother she said, “You have to break up with him now.” She was mostly joking but you have to understand the deep and all consuming love for raw tomatoes that I was born into. Supposedly they were almost all she ate when pregnant with me and I have very fond memories of big plates of juicy fresh from the garden tomatoes being very satisfying snacks during the summer months. So to join my life with someone who has culinary nightmares and can be run out of the kitchen by threats of raw tomatoes was a little odd in the beginning.

We've now compromised and found ways around this problem. I leave the raw tomato off his half of meals which means more for me or I cut them so thin he can't notice their texture which seems to work. This also means that when he isn't around I have a dirty secret food I always run out and gorge myself on. Better a pint of cherry tomatoes than one of Ben and Jerry's. It's kind of fun having something innocuous I have to hide from him, my taboo little secret.

The problem is in our rush to plan a weeks worth of meals we picked this recipe without really reading the preparation instructions. So when I started making this recipe I was momentarily panicked to learn to was supposed to be a cold pasta salad type thing. I decided to proceed unscathed however and just put everything in a pan and cooked it. Take that recipe! And it turned out great, the fella never even knew how close he came to eating raw tomatoes for dinner.

Perhaps one night when I'm eating this alone I'll try the cold version. But for now here is my impromptu version of the recipe. It was delicious with some pan grilled zucchini and red peppers.

Rigatoni with Tomatoes

3 cups rigatoni (use less if you like your noodles sauce heavy and don't like left over pasta)

1 clove garlic, minced
2 ripe tomatoes, seeded and finely chopped
1/4 cup fresh basil leaves, thinly chopped
1/4 cup fresh parsley, chopped (I used 1 tablespoon dried parsley)
1 tablespoon dried oregano
1 teaspoon hot pepper flakes
1 tablespoon drained capers
2 tablespoons tomato paste (not in the chilled version)

1 tablespoon oil
2 tablespoons lemon juice
2 teaspoons balsamic vinegar

Cook pasta in salted water until al dente.

Meanwhile, in a pan over medium heat combine combine the garlic, tomatoes, basil, parsley, oregano, red pepper flakes, capers, and tomato paste. Cook until garlic is tender and all the ingredients are well combined. Just before removing from heat add oil, lemon juice, and balsamic vinegar until sauce is heated through. Season with salt and pepper to taste.

Place pasta in bowls and top with as much sauce per bowl as you like.

Original recipe from High Flavor Low Fat Vegetarian Cooking by Steven Raichlen.