Yield: Yields 4 cups, enough for 1 lb. of dried pasta
Ripe tomatoes don’t need to be cooked to turn into a delicious pasta sauce. Just chop and mix with garlic, fresh herbs, chile (for a bit of heat), and olive oil.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Love the concept, but if it were me I would use basil instead of the parsley. I would also use 1/4-1/3 C of EVOO.
In this episode of Moveable Feast with Fine Cooking from San Luis Obispo county, California, Curtis jumps into the waters of Morro Bay Oyster Company, a hub for oyster farming…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?