Pasta and a No Cook Tomato Sauce
I plant a small little vegetable garden every year and my bounty of tomatoes this year was over the top, so we have been eating tomatoes with everything. When I spotted this no cook tomato sauce recipe, I couldn’t wait to try it. It is delicious and easy to make. I served it with a tagliatelle pasta (one of my favorites) and because I love Italian sausages, I thinly sliced those and quickly sautéed them and tossed them in. Of course, you can feel free to leave out the meat.
A note about pasta that we learned from the food maven, Arthur Schwartz – always buy good pasta and not the mass produced store brands. We’re lucky that we have a little Italian market in our town and it makes such a difference.
No Cook Tomato Sauce Print This Post
- 2 pounds ripe homegrown or farm tomatoes (any type will do)
- 2-3 garlic cloves
- 6 large basil leaves
- ½ teaspoon salt
- ¼ teaspoon crushed red pepper flakes
- ½ cup extra-virgin olive oil
- 1 cup or more of grated parmigiana or romano cheese or fresh mozzarella (cubed)
Cut the tomatoes in 1 inch chucks (if cherry tomatoes cut in half). (Pour all the juices into a bowl with the tomatoes.)
Dice and add the garlic.
Add the salt.
Add the basil (cut into thin strips).
Add the crushed pepper.
Pour in the olive oil.
Stir and fold to coat the mixture.
Cover the bowl with plastic wrap.
Marinate at room temperature for at least an hour.
After the sauce has marinated:
Slice 2 Italian sausages ( ½ inch slices) and sauté. (Optional)
Cook pasta (al dente). Drain.
Now mix all the ingredients together.
Add the cheese and serve.
And the wine? We served a lovely savignon blanc. A pinot grigio works well too.