 Return to Recipes Corner |
  |
 Printer Friendly Page |
|
|
| Recipe created by: Chris Gluck |
|
Since there's no cooking involved, this raw sauce is extremely fast and
easy to prepare. It works equally well served hot as a main course, or
at room temperature for a picnic or a pasta salad. And, since it
accentuates rather than masks flavors, it's especially tasty with
just about any type of flavored pasta-especially Peggy's!
|
|
linguine, fettuccine or pasta of your choice
(3/4 pound dried or 1 pound fresh)
|
|
| 2 Roma tomatoes, seeded and finely diced |
| 1/2 teaspoon salt, or to taste |
| 15-20 fresh basil leaves, chiffonade |
| 1 1/2 tablespoons olive oil (divided use) |
| 3-4 cloves raw garlic, minced |
| 1/4 cup freshly grated Parmesan |
|
| double tomatoes to 4 |
| substitute 1/2 cup minced cilantro for basil |
| add 2 green onions, very thinly sliced |
| add juice from 1 lime |
| delete Parmesan (but keep salt, olive oil and garlic) |
|
|
|
| 1. |
Prepare tomatoes and basil as specified.
|
|
| 2. |
Place tomatoes in a small bowl. Salt to taste. Add basil and toss.
|
|
| 3. |
Drizzle with 1/2 tablespoon olive oil, toss gently again, cover and set aside.
|
|
|
|
|
| 1. |
Cook pasta in plenty of rapidly boiling salted water until al dente.
Drain and place in a large serving bowl. Drizzle with remaining 1
tablespoon olive oil and toss to coat pasta. Add garlic and toss to
distribute evenly. Add tomato mixture and toss again.
|
|
| 2. |
Serve immediately, sprinkling Parmesan over each serving at the table.
- OR - Allow to cool to room temperature and serve as a pasta salad.
|
|
|
|
|
| 1. |
Make a salsa by combining all sauce ingredients. Cover and set aside.
(Salsa may be prepared up to 8 hours in advance if refrigerated.)
Toss cooked pasta with salsa. Serve hot or at room temperature as per
step #2 above.
|
|
|
| Sauvignon Blanc | California dry, oaky white. |
| Dolcetto/Barbera | Light-bodied Italian reds like - Dolcetto or Barbera |
|
|
|
(per serving) |
| 8 oz. |
| 401 |
| 18.4% |
| 8.2 g |
| 1.9 g |
| 4 g |
| 372 mg |
| 68 g |
| 2.8 g |
| 14 g |
| |
|
|
Create your own spur-of-the-moment salsa by adding or substituting
ingredients. Try finely minced red onion, finely chopped celery,
diced cucumber, minced bell pepper (your choice of colors),
corn kernels, black beans, sliced black olives, finely minced
jalapeno peppers-whatever sounds good to you!
|
|
|
|
| Return to Recipes Corner |
