There's something so comforting about sitting down in front of a large bowl of summer pasta – even on the hottest of days. Air-conditioned kitchen or not, it's hard to resist bringing a large pot of water to a boil, adding salt, and throwing in some pasta. And it's even more alluring if you don't have to get a second pan going to prepare the sauce and/or accompaniments.
These four summer pasta ideas require minimum cooking as all are finished with a raw veggie “sauce.” They're also prepared ad occhio, or by eye – they're simple enough to gauge by sight so no quantities are given.
Zucchini
Zucchini tastes just as delicious raw as it does cooked. For this preparation, simply cut the zucchini into fine straws, combine in a bowl with extra-virgin olive oil, and mix. Add a splash of lemon, salt, and plenty of dried oregano. Drain the pasta, dress it with the raw zucchini and mix it quickly with a clove of peeled garlic – remove the garlic clove before serving.
Tomato and anchovies
This fragrant sauce not only screams summer, but it's also transportive – if you've ever vacationed on the Italian seaside, you know what we mean. For this preparation, use oil-packed anchovies. Begin by dicing fresh tomatoes, chopping the anchovy fillets, and seasoning everything with olive oil and a pinch of salt. If you'd like the dish to pack stronger flavors, add a handful of desalinated capers and/or a little garlic that's been minced or sliced paper-thin with a mandolin.
Caprese-style
This preparation riffs on a classic Caprese salad (mozzarella, tomato, and basil). Begin by assembling a Caprese salad, and seasoning with extra-virgin olive oil, oregano, and pepper – feel free to throw in some olives. Combine with the pasta immediately after it's been drained, mix, and serve.
Italian “Crudaiola” (mixed raw veggies)
Mince carrots, celery, zucchini, tomatoes, and onion, then season with extra-virgin olive oil, basil, and a pinch of salt. Combine with the pasta immediately after it's been drained, mix, and serve.