In this recipe for pasta with raw tomato sauce ripe, flavorful tomatoes are tossed with freshly cooked pasta along with fruity olive oil and basil.
Keyword raw tomato sauce, salsa cruda
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
10ozmedium sized pasta shells,such as conchiglie
1 1/2lbstomatoes,about 5 medium
1/4cuppitted kalamata olives
1/4cupfresh basil leaves
1clovegarlic,grated or finely minced
1/4cupextra virgin olive oil
Bring a large pot of well salted water to a boil. Add the pasta and cook according to package directions.
While the water is heating, seed the tomatoes and dice them into 1/2 inch pieces, reserving the seeds.
Place the tomatoes into the serving bowl for the pasta. Strain the seeds through a fine mesh strainer into the bowl with the tomatoes. Discard the strained seeds. Toss the tomatoes and juice with the salt.
Cut the olives in half and finely slice the basil. Add the olives, basil, garlic, vinegar, and olive oil to the bowl and combine with the tomatoes.
As soon as the pasta is cooked, drain and toss the pasta with the tomato sauce. Serve.