No-Cook Tomato Sauce
by Melissa Pellegrino
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.
Yields 4 cups, enough for 1 lb. of dried pasta
1/4 cup tightly packed fresh flat-leaf parsley leaves
1 medium clove garlic, smashed and peeled
1 small hot red chile (like Thai, serrano or jalapeño), seeded (wear gloves)
5 large tomatoes (about 2-1/2 lb.), seeded and cut into 1/2-inch dice
2 Tbs. extra-virgin olive oil
Kosher salt
Put the parsley, garlic, and chile on a cutting board. With a chef’s knife, mince the ingredients together. In a medium bowl, combine the parsley mixture with the tomatoes and olive oil. Season to taste with salt, and serve over cooked pasta.
nutrition information (per serving):
Size
:
per 1 cup;
Calories
(kcal):
120;
Fat
(g):
7;
Fat Calories
(kcal):
70;
Saturated Fat
(g):
1;
Protein
(g):
3;
Monounsaturated Fat
(g):
5;
Carbohydrates
(g):
13;
Polyunsaturated Fat
(g):
1;
Sodium
(mg):
160;
Cholesterol
(mg):
0;
Fiber
(g):
4;
photo: Scott Phillips
From Fine Cooking 112
, pp. 49
July 7, 2011
