Thursday, August 4, 2011

Uncooked Pasta Sauce

Fusilli with Fresh Tomato Basil Sauce

4 large tomatoes
2 cloves garlic
2 scallions, chopped
3 tablespoons basil, julienned
2 teaspoons olive oil
2 teaspoons balsamic vinegar
2-3 tablespoons goat cheese
parmesan cheese to serve at table
1 lb. pasta, fusilli or farfalle works well
1 teaspoon salt
black pepper to taste

1. Start water to boil for the pasta as you begin making the sauce. Cook the pasta according to package instructions (you should be able to get sauce ready by time pasta is done). Dice 2 of the tomatoes and put in a large serving bowl. Add the basil and scallions to this bowl, and combine.
2. Cut the other 2 tomatoes into chunks that will fit into food processor. Add the olive oil, garlic, salt and pepper to the food processor, then puree the tomatoes in the processor. Pour these pureed tomatoes into the serving bowl with the diced tomatoes and basil, stir to combine. When the pasta is ready, combine it with the sauce, and add the goat cheese. Serve with extra parmesan cheese if desired, and enjoy!

This recipe is from David Crowley from his blog: This is a wonderful recipe and will be used again this summer.

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