Servings: four to six.
This sauce is for 1 lb. of imported Italian dried pasta. You can pair the sauce with any pasta shape, though it clings best to short, ridged types like penne rigate and rigatoni.
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While salsa cruda is delicious on its own, you can choose one of these tasty additions for a little variety:
Cheese: Stir the cheese (see choices below) into the No-Cook Tomato Sauce after it has sat at room temperature and just before adding the pasta. In addition to the 1 cup Parmigiano, choose 1/4 to 1/2 lb. of another cheese, depending on how strong or sharp it is.
1 cup grated Parmigiano-Reggiano
1/4 to 1/2 lb. of one cheese:
Maytag blue, chopped
Fresh mozzarella, diced
Fresh goat cheese, crumbled
Tapenade: Yields about 3/4 cup. Mix half the tapenade into the No-Cook Tomato Sauce before it sits at room temperature. Garnish each serving of pasta with some of the remaining tapenade.
1/2 cup pitted Kalamata olives
1/4 cup pitted green olives
1/4 cup pitted oil-cured black olives
3 Tbs. extra-virgin olive oil
1 tsp. finely grated lemon zest
1 tsp. minced fresh rosemary (from 1 medium sprig)
Put all of the ingredients in a food processor and pulse until very roughly chopped, about 13 pulses.
Basil Pesto: Yields about 1-1/4 cups. Stir the basil pesto into the No-Cook Tomato Sauce after it has sat at room temperature and just before adding the pasta.
2 cups firmly packed fresh basil (preferably Italian Genovese)
1 large clove garlic
1 tsp. kosher salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup freshly grated Parmigiano-Reggiano
1/2 cup pine nuts or walnuts
Put the basil, garlic, salt, and 2 or 3 grinds of pepper in a food processor and process until the basil and garlic are finely chopped, about 15 seconds. With the machine running, pour 1/4 cup of the olive oil down the feed tube in a slow, steady stream. Turn off the processor and add the Parmigiano. Process until the cheese is incorporated, about 20 seconds. With the machine running, slowly add the remaining 1/4 cup oil. Add the nuts and pulse until they’re coarsely chopped.
Our family favorite for enjoying heirloom tomatoes. I use a mix of tomatoes. I love the recipe as is, but last night tried it with 3/4 of the suggested olive oil. Came out great - maybe even better bc. a bit less liquidy. I use it on cavatappi pasta (the curves really grab the sauce) and add lots of good parmesan cheese (reggiano). This recipe is all about the quality of the ingredients - best flavorful tomatoes, olive oil, fresh basil and quality parmesan.
For the past couple of years I've made this recipe almost continuously when my tomatoes come in. It makes a great, quick summer supper, especially with cold pasta. (I just rinse the cooked pasta under cold water to cool it off). My wife and I especially like the variation with fresh Mozzarella cheese.
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