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Salsa di Pomadoro Crudo (Fresh Tomato Pasta Sauce)
Monday, 26 May 2008
Description
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.
Ingredients
At a glance
Cuisine
Italian
Ingredient
Vegetable
Cooking Method
No Cook
Heat Level
4
Chile
Jalapeño
Meal/Course
Condiment
Serves
4
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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
Methods/steps
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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Featured Rapid Recipe
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Created by recipe_editor
Here's a favorite Cape chutney that's served with curries and other South African dishes such as bobotie (curried casserole) and sosaties (kebabs). |
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