Serving
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Uncooked Sauce for Pasta
Italy

For 12 oz
Effort:
Sched:
DoAhead:  
pasta  
**
3 hrs  
Best
Especially good for hot summer days, this flavorful sauce is easy to make. Use with any short pasta shape with good sauce gripping power (ridges, scoops, etc.). It is shown here with Casarecce.






1-1/4
1
3
4
2
2
1/4
1
1/4
tt
12
#
t
oz
oz
cl
T
c
T
t

oz
Tomatoes ripe
Salt
Olives black (1)
Onion white
Garlic
Herb (2)
Olive Oil, ExtV
Capers, drained
Pepper
Tabasco Sauce
Pasta
Prep   -   (2-1/2 hrs, 25 min work)
  1. Peel TOMATOES, and dice small. Mix with 1 t Salt and let stand 20 minutes or so. Drain. The liquid has plenty of flavor so use it in a sauce, or just drink it.
  2. Pit OLIVES and break up coarse. Chop ONION fine. Chop GARLIC fine. Chop HERB fine. Mix all with Olive Oil and Capers.
  3. Mix Tomatoes in with the rest, season to taste with Pepper and Tabasco. There should be enough salt from the tomatoes, olives and capers. Let stand at least a couple of hours at room temperature. Don't refrigerate unless you keep it over night, and if you do, let it warm to room temperature before serving.
Run   -   (20 min)
  1. Cook your pasta the usual way. Drain, pour back into the pot and tumble with just a little Olive Oil.
  2. Divide the warm pasta into bowls and top with a generous scoop of the sauce.
NOTES:
  1. Black Olives:   These should be Italian or Greek salt/oil cured, not California Mission in a can - they're very different.
  2. Herb:   The "official" herb is, of course, Basil, but Mint, Flat Leaf Parsley, Fresh Oregano, Orange Bergamot or whatever you have will work, or a mix.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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