A great late-summer treat when the garden supplies most of the ingredients. If you have scads of tomatoes, double the chopped fresh quantity and skip the paste. Cook the sauce until it is well-reduced and the oil begins to separate a bit.
- cooked meat of one two-pound lobster (about 2 cups), coarsely chopped
- ½cup extra-virgin olive oil
- ½cup chopped green bell pepper
- 3 garlic cloves, minced
- 3 tablespoons chopped fresh flat leaf parsley
- ¼teaspoon dry crushed red pepper, or to taste
- 2 cups chopped fresh tomatoes (about 3 large Roma variety)
- ¼cup tomato paste
- kosher or sea salt, to taste
- 1–2 tablespoons chopped fresh basil
- 1 pound spaghetti or linguini
Heat the olive oil over medium heat in a large sauté pan. Add the pepper and sauté briefly. Add the garlic, parsley, and red pepper, and cook a few seconds, until aromatic, not browned. Stir in the tomatoes and paste, if using, along with a fat pinch of salt. Cook until reduced, about 20 minutes, stirring from time to time. This sauce base may be made a few hours ahead; when you are ready to serve, reheat it and stir in the lobster and just warm through.
Boil pasta al dente in copiously salted water and drain thoroughly. Toss with sauce and basil and serve instantly.