Pasta Sauce: Tomato and Herb Grab Pasta Salsa

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Tomato and Herb Grab Pasta Salsa

 

1/4 cup sliced button mushrooms

2 medium tomatoes, peeled, seeded, and coarsely chopped

1/4 cup thickly sliced and pitted kalamata olives

1/2 cup chopped Vidalia onion

2 tablespoons minced jalapeno, serrano, or green Thai chiles

1 tablespoon chopped fresh basil, or 1 teaspoon dried

1 teaspoon balsamic vinegar

1/2 teaspoon Worcestershire sauce

1/8 teaspoon dried dill weed

 

 

 

 

 

Combine all of the ingredients in a large glass bowl, cover, and allow to

marinate at room temperature for 1 to 2 hours.

 

Cook the pasta until done and drain. Add to the salsa and toss to coat.

 

Yield: 2 servings

Heat Scale: Medium Hot

 

Source: Nancy’s Fiery Fare: No-Cook Hot Pasta Sauces by Nancy Gerlach

Formatted by Chupa Babi: 07.02.08

 

Mary Jane Wilan developed this recipe for a book she wrote with Denice

Skrepenski titled " Pasta Exotica " (Ten Speed Press.) She created this salsa

sauce one summer evening when she had harvested so many tomatoes she couldn’t

see her kitchen counter anymore. She serves it over her sun dried tomato/basil

pasta, but says it works well with any shell or rotelle pasta as well. I’ve

taken the liberty to heat up her pasta with the addition of chile.

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