Since tomatoes are still coming up on the vine and the summer is ending in glorious, hot clear weather, this sauce seemed like a perfect and fresh way to enjoy them in a no-cook pasta sauce.
In addition to fresh tomatoes, there's plenty of peppers ready for harvest too so I've added some hot peppers and a little cayenne too to spice my sauce up.
 "End-of-Summer" Pasta Sauce |
Recipe by Lisa Turner
Published on September 26, 2007
Fresh, vibrant and delicious uncooked tomato pasta sauce with olives and herbs
Preparation: 15 minutes
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Ingredients:
- 1 lb (3 medium) firm, ripe tomatoes, coarsely chopped
- 1 small onion, finely chopped
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1 banana pepper, seeded and diced
- 1 jalapeño pepper, seed and diced
- 8 Kalamata olives, pitted and chopped
- 2 teaspoons capers
- 2 tablespoons fresh basil, finely shredded
- 1/3 cup fresh parsley, chopped
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne
- 1/2 teaspoon dried oregano
- 1 tablespoon red wine vinegar
- 1/2 cup olive oil
- 1/2 cup goat or Feta cheese, crumbled
Instructions:
- Combine the vegetables, herbs and spices in a medium bowl and toss well. Drizzle the vinegar over mixture and then pour over the oil. Stir until thoroughly mixed. Cover and refrigerate to marinate the vegetables for at least 6 hours or overnight.
Before serving, cook spaghetti or fettucini in a large kettle of salted water going at a roiling boil just until al dente, about 8 to 10 minutes. Drain well. Immediately toss the hot pasta with the cold marinated tomato sauce and cheese. Serve at once.
Makes 2 cups of sauce |
4 comments:
yummy yum! what else can I say.
Yes I agree with Sharmi. Looks delicious.
Gorgeous color, love the chunky Tomatoes. Delicious:)
The salad looks wonderful. Thanks for sharing with Presto Pasta Nights.
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