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(The Washington Post) More from The Washington Post (https://www.washingtonpost.com/news/voraciously/wp/2020/05/27/warm-soft-homemade-naan-is-the-no-fuss-bread-for-the-no-fuss-baker/) Warm, soft, homemade naan is the no-fuss bread for the no-fuss baker (https://www.washingtonpost.com/news/voraciously/wp/2020/03/21/5-recipes-that-prove-beans-are-the-mvp-of-the-pantry/) 5 recipes that prove beans are the MVP of the pantry (https://www.washingtonpost.com/food/2021/01/07/nourishing-soup-recipes-winter/) 3 nourishing soup recipes to revive you (Screen Shot 2021-06-24 at 12.31.01 PM.png) (Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post) Some cookbook authors have earned my complete trust, and Amy Chaplin is one of them. I\u2019ve never made a thing I didn\u2019t love from her stunning first book, 2014\u2019s At Home in the Whole Food Kitchen , and have recommended it countless times. So I knew that when the Australian teacher, consultant and personal chef came out with another book, history would surely repeat itself. Chaplin\u2019s latest, (https://www.amazon.com/gp/product/B07GNVYFQT?ie=UTF8&tag=thewaspos09-20&camp=1789&linkCode=xm2&creativeASIN=B07GNVYFQT) Whole Food Cooking Every Day (Artisan, 2019), starts with the same philosophy as her first \u2014 that cooking with ingredients as close to their natural state as possible can be inspiring and nourishing. But this time, she sets out to make the prospect even more accessible, using base recipes for pastas, soups, nut butters, sauces, beans, muffins and more, and then expanding each with multiple variations. I plan to cook my way through the book, and I started with a base recipe for pine nut pasta sauce that coated a bowl of whole-wheat spaghetti so beautifully it almost didn\u2019t become one of the variations. The chunky puree of toasted pine nuts, olive oil, lemon and salt created the cheesiest nondairy sauce I think I\u2019ve ever tasted. I immediately added this technique \u2014 with pine nuts, or another nut \u2014 to my repertoire. (A similar thing happened with her first book, when (https://www.washingtonpost.com/recipes/dijon-mustard-marinated-tempeh/14468/?itid=lk_inline_manual_4) I tried her way with tempeh , an ingredient I had not yet mastered, and now I rarely make it any other way.) As instructed by Chaplin, I then tossed the pasta with raw tomatoes I had marinated in more olive oil, balsamic vinegar, basil and garlic and, well, another star was born. Suffice to say that when my colleagues and I tasted it, we were floored. In the winter, I\u2019ll make another variation, with lemon, red chile pepper and parsley; come spring, there\u2019s a bowl of green-pea pasta with pea shoots to be had. If either of them tastes half as good as this summery tomato dish \u2014 and I know they will \u2014 I\u2019ll be so happy. Summer Tomato and Basil Pasta With Pine Nut Sauce Active time : 15 mins | Total time : 25 mins | Servings : 4 to 6 Ingredients 1/2 cup raw pine nuts 5 tablespoons extra-virgin olive oil 1 tablespoon fresh lemon juice 3/4 teaspoon fine sea salt, plus more as needed 1 1/2 pounds ripe tomatoes, cored and cut into 1/2-inch chunks 1 cup (1/2 ounce) fresh basil leaves, torn 2 teaspoons balsamic vinegar 1 large garlic clove, pressed or grated 1/4 teaspoon freshly ground black pepper, or more as needed One (12-ounce) package gluten-free or whole-grain pasta, such as penne, spaghetti or fettuccine Step 1 Warm a medium skillet over medium heat. Toss in the pine nuts and toast, stirring frequently, until fragrant and golden, about 5 minutes. Transfer to a mini food processor and add 3 tablespoons oil, the lemon juice and 1/2 teaspoon salt. Blend until smooth, scrape the sides and blend again. (Alternatively, you can use a mortar and pestle to crush the nuts and grind until a paste forms. If you want to use a regular-size food processor, you may need to double the sauce recipe to get it to blend smoothly. The sauce can be stored in a glass jar in the refrigerator for up to 1 month.) Step 2 In a large bowl, combine the tomatoes and their juices, basil, the remaining 2 tablespoons oil, the vinegar, garlic, the remaining 1/4 teaspoon salt, and the pepper and toss thoroughly. Taste, and add more salt and pepper, if needed. Set aside to marinate while you cook the pasta. (You can prepare the tomatoes up to 3 hours in advance.) Step 3 Cook the pasta in a large pot of salted water according to the package directions. Drain the pasta well and return to the pot. Add the pine nut sauce and toss to evenly coat the pasta. Add the pasta to the bowl of tomatoes and gently toss to combine. Taste and season with more salt and pepper, if needed, and serve. Adapted from (https://www.amazon.com/gp/product/1579658024?ie=UTF8&tag=washpost-20&camp=1789&linkCode=xm2&creativeASIN=1579658024) Whole Food Cooking Every Day by Amy Chaplin (Artisan, 2019). Tested by Joe Yonan; email questions to voraciously@washpost.com. Scale and get a printer-friendly version of the (https://www.washingtonpost.com/recipes/summer-tomato-and-basil-pasta-pine-nut-sauce/17153/?itid=lk_inline_manual_34) recipe here . Did you make this recipe? Take a photo and (https://www.instagram.com/eatvoraciously/) tag us on Instagram with #eatvoraciously. The nutritional analysis is based on 6 servings. Save How was it? Save stories you love and never lose them. (Logo for The Washington Post) This post originally appeared on The Washington Post and was published September 9, 2019. This article is republished here with permission. Read The Washington Post\u2019s Daily Briefing (https://subscribe.washingtonpost.com/newsletters/#/bundle/postmost?method=SURL&location=PKT) Get The Post Most More Stories from Pocket (https://getpocket.com/explore/item/the-pasta-sauce-hailed-as-the-world-s-best-is-surprisingly-easy-to-make-at-home) (Thumbnail image for article) (Logo for Mental Floss) (https://getpocket.com/explore/item/the-pasta-sauce-hailed-as-the-world-s-best-is-surprisingly-easy-to-make-at-home) The Pasta Sauce Hailed as the World\u2019s Best Is Surprisingly Easy to Make at Home (https://getpocket.com/explore/item/this-japanese-beef-and-potato-stew-is-the-ultimate-comfort-food) (Thumbnail image for article) (Logo for The Washington Post) (https://getpocket.com/explore/item/this-japanese-beef-and-potato-stew-is-the-ultimate-comfort-food) This Japanese Beef and Potato Stew Is the \u2018Ultimate Comfort Food\u2019 (https://getpocket.com/explore/item/recipe-slow-cooker-chicken-tikka-masala) (Thumbnail image for article) (Logo for The Kitchn) (https://getpocket.com/explore/item/recipe-slow-cooker-chicken-tikka-masala) Recipe: Slow Cooker Chicken Tikka Masala (https://getpocket.com/explore/item/garlicky-spaghetti) (Thumbnail image for article) (Logo for Delish) (https://getpocket.com/explore/item/garlicky-spaghetti) Garlicky Spaghetti Recipe (https://getpocket.com/explore/item/easy-pasta-e-fagioli) (Thumbnail image for article) (Logo for Saveur) (https://getpocket.com/explore/item/easy-pasta-e-fagioli) Easy Pasta e Fagioli Recipe Discover More Topics (/explore/business) Business (/explore/career) Career (/explore/education) Education (/explore/entertainment) Entertainment (/explore/food) Food (/explore/gaming) Gaming (/explore/health) Health & Fitness (/explore/parenting) Parenting (/explore/personal-finance) Personal Finance (/explore/politics) Politics (/explore/science) Science (/explore/self-improvement) Self Improvement (/explore/sports) Sports (/explore/technology) Technology (/explore/travel) Travel Products (/discover/item/explore?src=footer_v2) Must-read articles (/explore/pocket-hits-signup?src=footer_v2) Daily newsletter (https://getpocket.com/premium?utm_source=web-app-premium-cta&utm_campaign=global-bottom&src=footer_v2) Pocket Premium (https://support.mozilla.org/en-US/products/pocket/pocket-browser-extensions?src=footer_v2) Save to Pocket extensions Company (/about?src=footer_v2) About (/contact-info?src=footer_v2) Contact Info Resources (https://help.getpocket.com/?src=footer_v2) Get help (https://getpocket.com/sponsor?src=footer_v2) Advertise Get the app (https://apps.apple.com/us/app/pocket-save-read-grow/id309601447) (Download On the Apple App Store) (https://play.google.com/store/apps/details?id=com.ideashower.readitlater.pro) (Get It On Google Play) Pocket is part of the (https://www.mozilla.org/about/) Mozilla family of products. \u00a9 2024Read It Later, Inc. 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I\u2019ve never made a thing I didn\u2019t love from her stunning first book, 2014\u2019s At Home in the Whole Food Kitchen, and have recommended it countless times. So I knew that when the Australian teacher, consultant and personal chef came out with another book, history would surely repeat itself.\n\n Chaplin\u2019s latest, \n Whole Food Cooking Every Day (Artisan, 2019), starts with the same philosophy as her first \u2014 that cooking with ingredients as close to their natural state as possible can be inspiring and nourishing. But this time, she sets out to make the prospect even more accessible, using base recipes for pastas, soups, nut butters, sauces, beans, muffins and more, and then expanding each with multiple variations.\n\n I plan to cook my way through the book, and I started with a base recipe for pine nut pasta sauce that coated a bowl of whole-wheat spaghetti so beautifully it almost didn\u2019t become one of the variations. The chunky puree of toasted pine nuts, olive oil, lemon and salt created the cheesiest nondairy sauce I think I\u2019ve ever tasted. I immediately added this technique \u2014 with pine nuts, or another nut \u2014 to my repertoire. (A similar thing happened with her first book, when \n I tried her way with tempeh, an ingredient I had not yet mastered, and now I rarely make it any other way.)\n\n As instructed by Chaplin, I then tossed the pasta with raw tomatoes I had marinated in more olive oil, balsamic vinegar, basil and garlic and, well, another star was born. Suffice to say that when my colleagues and I tasted it, we were floored.\n\n In the winter, I\u2019ll make another variation, with lemon, red chile pepper and parsley; come spring, there\u2019s a bowl of green-pea pasta with pea shoots to be had. If either of them tastes half as good as this summery tomato dish \u2014 and I know they will \u2014 I\u2019ll be so happy.\nSummer Tomato and Basil Pasta With Pine Nut SauceActive time: 15 mins | Total time: 25 mins | Servings: 4 to 6\n Ingredients\n1/2 cup raw pine nuts5 tablespoons extra-virgin olive oil1 tablespoon fresh lemon juice3/4 teaspoon fine sea salt, plus more as needed1 1/2 pounds ripe tomatoes, cored and cut into 1/2-inch chunks1 cup (1/2 ounce) fresh basil leaves, torn2 teaspoons balsamic vinegar1 large garlic clove, pressed or grated1/4 teaspoon freshly ground black pepper, or more as neededOne (12-ounce) package gluten-free or whole-grain pasta, such as penne, spaghetti or fettuccine\n Step 1\n\n Warm a medium skillet over medium heat. Toss in the pine nuts and toast, stirring frequently, until fragrant and golden, about 5 minutes. Transfer to a mini food processor and add 3 tablespoons oil, the lemon juice and 1/2 teaspoon salt. Blend until smooth, scrape the sides and blend again.\n\n (Alternatively, you can use a mortar and pestle to crush the nuts and grind until a paste forms. If you want to use a regular-size food processor, you may need to double the sauce recipe to get it to blend smoothly. The sauce can be stored in a glass jar in the refrigerator for up to 1 month.)\n\n Step 2\n\n In a large bowl, combine the tomatoes and their juices, basil, the remaining 2 tablespoons oil, the vinegar, garlic, the remaining 1/4 teaspoon salt, and the pepper and toss thoroughly. Taste, and add more salt and pepper, if needed. Set aside to marinate while you cook the pasta. (You can prepare the tomatoes up to 3 hours in advance.)\n\n Step 3\n\n Cook the pasta in a large pot of salted water according to the package directions. Drain the pasta well and return to the pot. Add the pine nut sauce and toss to evenly coat the pasta.\n\n Add the pasta to the bowl of tomatoes and gently toss to combine. Taste and season with more salt and pepper, if needed, and serve.\n\n Adapted from \n Whole Food Cooking Every Day by Amy Chaplin (Artisan, 2019).\n\nTested by Joe Yonan; email questions to voraciously@washpost.com.\n\nScale and get a printer-friendly version of the recipe here.\n\nDid you make this recipe? 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