About Arthur: The New York Times Magazine called Arthur Schwartz “a walking Google of food and restaurant knowledge.” As the restaurant critic and executive food editor of the New York Daily News, which he was for 18 years, he was called The Schwartz Who Ate New York. Nowadays, he is best known as The Food Maven, the name of his website. Whatever the sobriquet, he is acknowledged as one of the country’s foremost experts on food, cooking, culinary history, restaurants, and restaurant history.
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15% off Extra virgin olive oil handcrafted from Villa Cappelli in Puglia, Italy. Experts say that the olive oil from Puglia is some of the most palatable in the world, characterized by its digestibility and high vitamin content.
1/2 Liter~16.9 ounces, regularly
$20.00, now $17 for tomatoes. Buy now.
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Arthur Schwartz's Newest Cookbook. Available at Amazon and major booksellers everywhere.
Penne with Warmed Raw Tomato Sauce
Serves 4 as a main course
Usually, when I have great tomatoes on a hot day, I would make a truly raw tomato sauce. I combine the tomatoes, cut into 1/4-inch dice, with olive oil, garlic, basil and salt, then let it marinate all day until we are ready to eat. At the table, I add freshly ground pepper.
3 cups diced (1/4-inch pieces) salad-type tomatoes (not plum tomatoes)
1 teaspoon salt, or more to taste
1/4 to 1/2 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
1 pound penne or other tubular macaroni
3 to 4 large cloves garlic, coarsely chopped
About 2 tablespoons torn or snipped fresh basil
In a mixing bowl, combine the tomatoes, salt, pepper, and about 3 tablespoons of the olive oil.
Bring a large pot of water to a rolling boil. Add the salt, then the penne and boil until al dente
Meanwhile, in a 10-inch skillet, over low heat, warm the remaining olive oil and garlic together. When the garlic starts to sizzle, decrease the heat to lowest possible and let the garlic slightly soften in the oil for about a minute or so.
Add the tomatoes and the basil to the oil and garlic in the pan. Stir well, then warm through without simmering.
When the macaroni is cooked, drain well, then toss with the tomato mixture.
Serve grated cheese on the side for those who want it. Personally I take mine plain.
