Pasta with uncooked tomato and olive sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | mediums | Vined ripened tomatoes; seeded and chopped |
| 1 | medium | Yellow bell pepper; chopped fine |
| 2 | Garlic cloves; to taste, minced | |
| 1 | cup | Coarsely grated mozzarella; (about 4 ounces) |
| ½ | cup | Nicoise or other brine-cured black olives; pitted and halved |
| 3 | tablespoons | Extra virgin olive oil |
| 1 | tablespoon | Balsamic vinegar; or to taste |
| ½ | pounds | Cavatappi; (sometimes called |
| ; tortiglioni or | ||
| ; serpentini) or | ||
| ; other spiral shaped | ||
| ; pasta such as | ||
| ; rotini | ||
| ¾ | Finely chopped mixed fresh herbs such as; parsley, and mint | |
| ; basil, leaves | ||
Directions
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
Converted by MC_Buster.
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.