Summer Panzanella / No Cook Pasta Sauce
Finely slice your onion and add it to a small bowl with your red wine vinegar and a good pinch of salt. Mix well and set aside for at least 10 mins.
Dice then mince the garlic before adding it to a large mixing bowl.
Core and then cut your tomatoes into chunks, add to the bowl along with all of the juices they release.
Drain the onions and add to the bowl with the capers, basil, a large pinch of salt, a good drizzle of olive oil and squeeze of lemon juice. Mix well. Taste for seasoning – it should be bright and zingy, so add more salt/lemon juice as needed.
Now that the base is done, you can choose if you want to add bread and go for a panzanella or cook up some pasta and use it as a simple sauce.
For the panzanella, tear up a few large handfuls of sourdough (bread that’s a few days old works best), add them to the bowl and mix well, letting the bread soak up all of the tomato juice.
For the pasta (I like conchiglie), cook it in boiling salted water until al dente before draining, adding to the bowl with tomatoes, and mixing well. Allow that sit for a few minutes before plating.