pasta - Pasta with Uncooked Tomato and Olive Sauce

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Pasta with Uncooked Tomato and Olive Sauce

 

Recipe By :

Serving Size : 2 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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3 medium vine-ripened tomatoes -- seeded and chopped

1 medium yellow bell pepper -- chopped fine

2 garlic cloves -- or to taste, minced

1 cup coarsely grated mozzarella -- (about 4 ounces)

1/2 cup Nicoise or other brine-cured black olives -- pitted and

halved

3 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar -- or to taste

1/2 pound cavatappi (sometimes called tortiglioni or

serpentini) or other spiral-shaped pasta

such as rotini

3/4 cup finely chopped mixed fresh herbs such as

basil, parsley, and mint leaves

 

Fresh ingredients are key to our uncooked tomato sauce, so enjoy this recipe

when your greenmarket is filled with lush summer tomatoes and herbs. To quickly

peel garlic, lightly crush cloves with the flat side of a large heavy knife. The

skins will fall away easily.

 

In a large bowl stir together tomatoes, bell pepper, garlic, mozzarella, olives,

oil, vinegar, and salt and pepper to taste and let stand 30 minutes.

 

While sauce is standing, in a 3 1/2-quart kettle bring 2 quarts salted water to

a boil. Add pasta and cook until al dente.

 

Drain pasta well in a colander and add to sauce. Add herbs and toss well. Serves

2. May be doubled.

 

Source:

" Gourmet's Quick Kitchen (ISBN 0-679-45257-5) "

 

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Per Serving (excluding unknown items): 201 Calories; 20g Fat (88.4% calories

from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg

Sodium. Exchanges: 1 Vegetable; 0 Fruit; 4 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0