"End-of-Summer" Pasta Sauce

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 Print this recipe 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