A couple weeks ago, I asked for favorite vegetarian recipes on Facebook. This one is my absolute favorite recipe of all. I found a version of this recipe at Whole Foods, way back when it was Fresh Fields and I took three little boys there nearly every day. Over time, we've tinkered with it to make it our cherished summertime fare.To me, this is the summer farmer's market in a bowl.
To make a gluten free version, these noodles are a must. (Note: it looks like small quantities at Amazon with free shpping are limited. Maybe wait a day or two? I've had trouble finding it locally. But it is so worth the hunt!)
Happy weekend, my friends! I hope your farmer's market is full of treasures for your table.
Fettuccine Gazpacho Salad
Serves 8 to 10
2 cans (14 ½ ounces) diced tomatoes (do not drain) or use 10-12 whole fresh tomatoes, about 2 pounds. You can peel the fresh tomatoes, if you like. I don’t—it all gets chopped fine in the blender and peeling tomatoes in a hot kitchen isn’t my favorite thing to do.
3 medium cloves garlic
½- 1 teaspoon hot red pepper flakes (more or less, according to taste)
¼ cup packed fresh basil leaves
1 tablespoon lemon juice
2 tablespoons Worcestershire sauce
1 pound fettuccine (fresh fettuccine takes it to a whole new level)
1 medium cucumber, peeled, halved lengthwise, seeded, and cut into ¼-inch pieces
1 medium red bell pepper , chopped
1 medium yellow bell pepper , chopped
2 cups cherry or grape tomatoes , halved
¼ cup chopped fresh parsley leaves (Alternatively, cilantro is a different flavor, but also really good. And then again, fresh basil is another good choice. Go with what looks best at the market.)
3 scallions, thinly sliced
¼ cup extra-virgin olive oil
½ cup pitted black olives , quartered
- Puree diced tomatoes, garlic, red pepper flakes, basil, lemon juice, Worcestershire sauce, and ½ teaspoon salt in blender until smooth. Transfer to bowl (don’t use metal), cover, and refrigerate for at least 2 hours or overnight.
- Bring 4 quarts of water to boil in large pot. Add 1 tablespoon salt and pasta and cook until al dente. Drain pasta, rinse with cold water, and set aside.
- Place cucumber, red and yellow peppers, cherry tomatoes, parsley, scallions, and oil in large serving bowl and toss well to combine.
- Add pasta and pureed dressing and toss again.
Salad should be allowed to sit in the refrigerator at least two hours and can be refrigerated overnight. This is a great do-ahead dish for a summer party. Scatter olives over top. Serve chilled or at room temperature.