Pasta Sauce: Salsa di Pomadoro Crudo - Italian Fresh Tomato Pasta Sauce

[Guest guest]

@@@@@

Salsa di Pomadoro Crudo - Italian Fresh Tomato Pasta Sauce

 

4 tomatoes, chopped

1/2 cup chopped fresh basil

2 jalapeño peppers, to 3, or serrano chiles, stems and seeds removed, minced

2 tablespoons minced red onion

2 cloves garlic, minced

6 oz. fresh mozzarella, asiago, or ricotta cheese, diced small

1/4 cup olive oil

Salt and freshly ground black pepper

Chopped walnuts, for garnish

 

 

 

 

 

Combine the tomatoes, basil, chiles, onion, and garlic in a large serving bowl.

Stir in the cheese, olive oil, and season with salt and pepper. Let the sauce

stand for 30 minutes to blend the flavors. Cook the pasta until the done and

drain. Add the pasta to the sauce and toss to coat. Garnish with the walnuts and

serve.

 

Yield: 4 servings

Heat Scale: Medium Hot

 

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

Formatted by Chupa Babi: 07.01.08

 

This is a very basic sauce that can be easily changed to create a variety of

different pasta dishes. For example, substitute feta cheese for the mozzarella,

oregano for the basil, add some kalamata olives and chopped capers and you have

Greek pasta. This dish can be served hot or at room temperature making it great

for summer entertaining.

-----