Pasta with Uncooked Tomato and Olive Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Can be prepared in 45 minutes or less. Ingredients:
3 medium vined ripened tomatoes, seeded and chopped |
1 medium yellow bell pepper, chopped fine |
2 garlic cloves, to taste, minced |
1 cup coarsely grated mozzarella (about 4 ounces) |
1/2 cup niçoise or other brine-cured black olives, pitted and halved |
3 tablespoons extra virgin olive oil |
1 tablespoon balsamic vinegar, or to taste |
1/2 pound cavatappi (sometimes called tortiglioni or serpentini) or other spiral shaped pasta such as rotini |
3/4 finely chopped mixed fresh herbs such as basil, parsley, and mint leaves |
Directions:
1. In a large bowl combine tomatoes, bell pepper, garlic, mozzarella, olives, oil, vinegar, and salt and pepper to taste and let sauce stand 30 minutes.
2. While sauce is standing, in a 6-quart kettle bring 5 quarts salted water to a boil. Add pasta and cook untilal dente.
3. Drain pasta well and transfer to bowl containing sauce. Add herbs and toss well.
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