Salsa di Pomadoro Crudo (Fresh Tomato Pasta Sauce)
Monday, 26 May 2008
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.
At a glance
4 tomatoes, chopped
½ cup chopped fresh basil
2 to 3 jalapeño 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.
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