Pasta with Summery Raw Tomato Sauce
Recipe type: Main
Cuisine: Italian
Prep/Hold time: 
Cook time: 
Total time: 
Serves: 4 servings
In this recipe ripe, flavorful tomatoes are tossed with freshly cooked pasta along with fruity olive oil and thinly sliced basil.
  • 10 oz medium sized pasta shells (conchiglie)
  • 1½ lbs tomatoes (about 5 large)
  • ½ tsp kosher salt
  • ¼ cup pitted kalamata olives
  • ¼ cup basil
  • 1 tbsp balsamic vinegar
  • ¼ cup extra virgin olive oil
  1. Bring a large pot of well salted water to a boil. Add the pasta and cook according to package directions.
  2. While the water is heating, seed the tomatoes and dice them into ½ pieces, reserving the seeds. Place the tomatoes into the serving bowl for the pasta. Strain the seeds through a find mesh strainer into the bowl with the tomatoes. Discard the strained seeds. Toss the tomatoes and juice with the salt.
  3. Cut the olives in half and finely slice the basil. Add the olives, basil, vinegar, and olive oil to the bowl and combine with the tomatoes.
  4. As soon as the pasta is cooked, drain and toss the pasta with the tomato sauce. Serve.
Recipe by Just a Little Bit of Bacon at