What is Pan Con Tomate and why do I need it in my life immediately?
Pan Con Tomate is basically Spanish tomato bread. And as simple as it is, it is unbelievably delicious. It originates from European cultures along the Mediterranean Sea and yes, it can transport you there instantly.
Traditionally, you would take a piece of rustic grilled bread, rub a slice of raw garlic over it and then a spoonful of light tomato puree, which is really just the result of grating a raw tomato. So simple, but because the quality of the bread and tomatoes are so incredible, the taste is something you will crave forever.
The tomato is the star of this show. The process of grating it brings out a dimension of flavor that is so delicate, so tomatoey (is that even a word?) and so fresh. I enhanced the flavor by adding my garlic right into the sauce. I also grated the garlic, because again, this technique really does create a level of flavor you don’t get by just slicing.
I decided to evolve this concept a tad and create more of a meal out of the tomato puree because it is just that good and I needed more of it. A cold pasta salad seemed like the perfect vehicle for this raw tomato sauce. I didn’t want to add too many ingredients that may take away from the delicate flavors of this sauce. I used an interesting shaped pasta to capture more of the sauce, and a handful of crisp, peppery arugula to lighten it up and keep it fresh. This turned out to be the perfect background for showcasing the exquisite tomato flavor.
If you only have 20 minutes to whip up something unique and delicious, this is your go-to summertime recipe. Mine is vegetarian but you could add ribbons if prosciutto or some crispy jamon to give it another dimension. Wanting more veg? How about some roasted red peppers to enhance the sweetness or a delicate vegetable such as zucchini? I also topped my dish with just a whisper of grated Spanish manchego, but you could use a pecorino or parmasean if that’s what you have.
In’joi!
Pan Con Tomate Pasta Salad
Ingredients
- 2 Large tomatoes
- 1 clove of garlic, grated
- 1 tsp salt
- 1/2 tsp ground pepper, white preferred
- 1 tsp lemon juice
- 2 tbsp olive oil
- a handful of arugula
- A few grates of Spanish manchego cheese
- 1/2 pound small shaped pasta
Instructions
- Put a pot of salted water on to boil
- Grate tomatoes into a large bowl, grate the garlic, add salt, pepper and olive oil, mix well.
- Once pasta is cooked, run under cold water and then drain very well. Add to the tomato sauce. Add arugula and stir to combine. Lightly grate some pecorino romano cheese over the top, if you prefer. Serve at room temperature.
