Summer Pasta with Raw Tomato Sauce
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.
Servings 4 servings
Calories 425kcal
Ingredients
- 10 oz medium sized pasta shells, such as conchiglie
- 1 1/2 lbs tomatoes, about 5 medium
- 1/2 tsp kosher salt
- 1/4 cup pitted kalamata olives
- 1/4 cup fresh basil leaves
- 1 clove garlic, grated or finely minced
- 1 tbsp balsamic vinegar
- 1/4 cup extra virgin olive oil
Instructions
- 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.
Nutrition
Calories: 425kcal