Pasta with Uncooked Tomato And Olive Sauce
|2 Garlic cloves; to taste,|
|1/2 cNicoise or other brine-cured|
|1 tbBalsamic vinegar; or to|
|; pasta such as|
|; tortiglioni or|
|; other spiral shaped|
|; basil, leaves|
|3 tbExtra Virgin Olive Oil|
|1/2 lbCavatappi; (sometimes called|
|3 mdVined ripened tomatoes;|
|1 mdYellow bell pepper; chopped|
|3/4 Finely chopped mixed fresh|
|; serpentini) or|
|1 cCoarsely grated mozzarella;|
Pasta with Uncooked Tomato And Olive Sauce Preparation
In a large bowl combine tomatoes, bell pepper, garlic mozzarella, olives, oil, vinegar, and salt and pepper to taste and let sauce stand 30 minutes. While sauce is standing, in a 6-quart kettle bring 5 quarts salted water to a boil. Add pasta and cook untilal dente. Drain pasta well and transfer to bowl containing sauce. Add herbs and toss well. Serves 2. Gourmet July 1995 Per serving: 401 Calories (kcal); 41g Total Fat; (88% calories from fat); 2g Protein; 10g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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