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.

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